Name: Spinach and blue cheese pancakes
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: British
Ingredients: 200ml whole milk; 75ml water; 110g plain flour; a pinch salt; 2 eggs; 2 tbsp melted butter; oil for frying; 500g fresh spinach; 2 tbsp butter; salt and pepper; 1/2 tsp grated nutmeg; 2 cloves of garlic, pressed; a large chunk blue cheese, Dolcelatte, Gorgonzola or Danish Blue

Description

A delicious recipe for spinach and blue cheese pancakes, perfect for lunch or as a main course.

Ingredients

Scale

200ml whole milk
75ml water
110g plain flour
a pinch salt
2 eggs
2 tbsp melted butter
oil for frying
500g fresh spinach
2 tbsp butter
salt and pepper
1/2 tsp grated nutmeg
2 cloves of garlic, pressed
a large chunk blue cheese, Dolcelatte, Gorgonzola or Danish Blue

Cook Mode Prevent your screen from going dark

Instructions

Mix the milk and water in a jug. Place the flour, salt and the eggs in a bowl. Start whisking, adding a little liquid at first to get thick batter and get rid of the lumps, then gradually add the rest of the milk/water mix, whisking all the time. You should reach the consistency of single cream. Add the melted butter and whisk it in.
Heat up a large non-stick pan or a flat griddle until very hot. Pour in a little oil and spread it all over the bottom of the pan with a paper towel. Pour or ladle in about a cupful of the batter, depending on the size of the pan, and tilt the pan sideways so that it spreads evenly.
Leave it to cook for a minute, insert a metal spatula or a palette knife carefully underneath to see if the pancake bottom is dry. If it is, slide the spatula under the middle of the pancake and flip decisively. Cook for another minute on the other side, then slide off onto a plate. You probably won’t need to oil the pan more often than for every third pancake.
To make the filling, wash the spinach and chop it up roughly. Melt a knob of butter in a skillet, add the spinach and the pressed garlic, season with the nutmeg, salt and pepper and turn up the heat. Cook, stirring, for about 5-10 minutes until almost all the liquid evaporates. Check for seasoning and stir in the blue cheese.
To assemble, spread some spinach thinly over a pancake, then fold in quarters.
Place the pancakes under a hot grill or fry them in a hot pan with a little butter to crispen on both sides. Serve immediately.

Notes

This recipe makes 6 large pancakes.
Preparation time is approximately 1 hour 20 minutes.

Prep Time: 1 hour
Cook Time: 20 minutes
Category: Lunch
Method: Pancaking
Cuisine: British

Nutrition

Serving Size: 1 pancake