Green Pancakes

As all pancake fans know, yesterday was Pancake Day (I refuse to call it Shrove Tuesday, it’s all about the batter for me).

I usually go a bit mental over pancakes on this special day because for the rest of the year I forget how much I freaking love them. I really do like to base my whole day around pancakes. Unfortunately I’m not a student or unemployed so I no longer have this luxury. Work destroyed one of my favourite days of the year and because of this, I only had a measly three pancakes…THREE.
So, I decided to make at least one of them count and went a bit experimental. I give you:

Spinach Pancakes filled with Creamy Mushrooms & Chickpeas

For the batter:
  • 100g plain white flour
  • 2 tbsp soy flour or more plain flour
  • 1 tsp baking powder
  • a dash of salt
  • 100ml water
  • 125ml soya milk
  • 1 tbsp vegetable oil
  • 2-3 handfuls of spinach leaves, washed
  1. Put the flour/s into a large bowl along with the salt and baking powder
  2. Add the water, milk and oil and whisk with a fork until combined and there are no lumps.
  3. Set the batter aside for about 45 minutes – 1 hour. While you’re waiting, finely chop or puree the spinach. I add this in just before frying.
  4. Once the batter is ready to fry, make sure you’ve added the spinach. Drizzle a little oil into a non stick frying pan and heat it up.
  5. When the pan is ready add the batter, hold the pan up and gently turn so that all of the mixture moves to the sides of the pan. You get a nice round pancake that way and not some vomit-like splodge to work with.
  6. Cook for a few minutes on each side.
  7. Serve with creamy mushrooms or another savoury filling of your choice.
Makes 2 large pancakes

For the creamy mushrooms:

  • 1 tbsp soya butter
  • 8 mushrooms, sliced
  • 2 cloves garlic, minced/finely chopped
  • 1/2 tin of chickpeas, drained
  • splash of soy sauce
  • 1 tbsp of cornflour mixed with 2 tbsp water
  • a generous splash of soya milk
  • Parsley, chopped – optional
  1. Melt the butter in a small pan and add the mushrooms. Fry until soft.
  2. Add the garlic and soy sauce and cook for a further few minutes.
  3. Add the cornflour mix and as much milk as you need. Then add the chickpeas.
  4. Keep on a medium heat and stir until the cornflour thickens.
  5. Simmer for 5-10 minutes. Stir in parsley before serving.
Fills 2 large pancakes with a bit leftover. I had the leftovers stirred into some pasta for lunch today. It was ace.

These pancakes were great and they went green, which amused me greatly. You can minus the spinach and use the same batter for other savoury or sweet pancakes. I did another batch after this one and had lemon and sugar for my last 2, a classic and definitely my favourite way of having them. The spinach is a pretty good runner up though.
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