Spinach and cream cheese pancakes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 120 | grams | 85% wholewheat flour |
| 1 | pinch | Salt |
| 1 | Free range egg | |
| 300 | millilitres | Milk |
| Oil for frying | ||
| 900 | grams | Spinach washed and chopped; (or frozen) |
| 45 | grams | Margarine |
| 1 | large | Onion |
| 1 | Clove garlic crushed | |
| ½ | teaspoon | Grated nutmeg |
| ½ | teaspoon | Pepper |
| 60 | grams | Cream cheese |
| 60 | grams | Grated hard cheese |
Directions
BATTER
FILLING
1. Make the pancakes and keep them warm. Cook the spinach and drain in a sieve pressing with a wooden spoon to remove excess water. Set aside.
2. Cook chopped onion and garlic in the margarine but do not allow to brown. Stir in the spinach, nutmeg and pepper; mix well. Add the cream cheese and cook on a low heat for 3 mins with stirring.
3. Spread over each of the 8 pancakes, roll up and place on the serving dish. Sprinkle the grated cheese and place under the grill for 3 to 4 mins until the cheese melts and browns.
Converted by MC_Buster.
NOTES : Makes 8 pancakes
Converted by MM_Buster v2.0l.