Spinach and Parmesan Pancakes
Simple batter recipe for these savoury pancakes can be found here
Creamy and tender, spinach with parmesan is a winning combination. These are delicious dished up with crispy pancetta.
Serves 4 (Makes around 12)
300g-350g spinach, washed
batter recipe (see here)
50g freshly grated parmesan, plus extra to serve
grated nutmeg
sea salt and black pepper
rapeseed oil
- Place the spinach in a large saucepan, cover and cook over a low heat for 10-15 minutes or until it has wilted, stirring halfway through.
- Drain using a colander and press out the excess liquid as thoroughly as possible, then coarsely chop on a board.
- Combine the spinach with the batter in a large bowl, then stir in the parmesan and season with nutmeg, salt and pepper.
- Heat a large nonstick frying pan over a medium heat, add a teaspoon of oil then drop in rounded tablespoons of the mixture, spreading them out evenly into thick pancakes about 8cm in size.
- Fry for about 1 minute on the first side, then flip and cook for a further 30-60 seconds. Place on a double thickness of kitchen paper and cook the remaining mixture, adding a drop more oil to the pan if necessary.
- Serve the pancakes dusted with a little extra parmesan.