Spinach and Egg Pancakes

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Pancake Day/Shrove Tuesday is one of my favourite food days of the year.

When it comes to savoury vs. sweet, I choose BOTH. However, as my go to sweet toppings are always Nutella and banana (there is no better combo, don’t even try to fight me), I figured it would leave little to the imagination if I shared this on the blog.

There are lots of great vegetarian options for savoury pancakes. My personal fave is cheese, egg and spinach. It might sound a little strange, but it works really well together and is a fusion that I fell in love with when living in France during my student days.

This is a dish that is perfect for brunch, lunch or a light dinner. I usually make this for four people, so everyone gets two servings each, but of course, you can mix this up.

If you’re not sure of the topping, or just want a plain pancake recipe, just follow the first part of the ingredients and method from below.

 

Ingredients:

Pancakes (makes about 8):

  • 110 g/ 4 oz plain flour
  • 2 large eggs
  • 2 tablespoons of butter for greasing the pan
  • 7 fl oz/ 200ml milk
  • 3 fl oz/75 ml cold water

Topping:

  • 56g/2 oz Gruyere cheese (optional)
  • 8 eggs
  • 1 tablespoon of butter
  • 1 garlic glove thinly sliced
  • 110 g/4 oz fresh spinach
  • Black pepper for sprinkling
  • Juice from half a lemon

 

Method:

  1. Sift the flour into a large mixing bowl using a sieve, then make a well (a hole shape in the middle).
  2. Break the two eggs into the well and start to whisk. I just use a fork for this but you can also use an electric whisk if you have one!
  3. Tilt the bowl at a slight angle and stir with a rubber spatula.
  4. Add the water and milk together and gently pour in gradually, whilst continuing to stir. Your stirs should be almost scoop like to avoid lumps and should make a noise against the bowl.
  5. Cover the large bowl (a large plate should do the job!). Leave to set for about 15 mins.
  6. After 15 mins, take a small amount of butter to grease your frying pan and spread it all around. Tip a small amount of the pancake mixture in. As soon as the batter hits the pan, make sure to stir it around so it hits all of the edges. Do not worry if your first attempt is not successful. As my boyfriend’s mum says “The first pancake is the worst pancake”.
  7. Each one should only take about a minute to cook. To test it, make a line around the pancake with a spatula before placing it underneath to flip it. I usually place all the pancakes on one plate to keep them warm until it’s time to serve.
  8. For the spinach, heat the butter in a pan on medium heat. Stir in the garlic and cook  for about 2 mins. Add the spinach a few handfuls at a time and cook for about 5 mins until it’s all wilted. Keep on a very low heat whilst you start on the eggs. 
  9. Using the last bit of butter, crack open the eggs in a frying pan (two at a time). I’m a big fan of runny eggs, so usually take a couple of mins to fry mine.
  10. Serve up to your guests! I would recommend sprinkling a little bit of Gruyere and black pepper on top to give it an extra kick.

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