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Wholemeal spinach and cheddar pancakes

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Chunky, cheesy pancakes topped with tomatoes and basil.
Serves
4
Prep
10 minutes
Cook
10 minutes
Each 203g serving contains (excludes serving suggestion)
KCal
234
Carbs
26.30g
Fibre
7.40g
Protein
12.70g
Fat
7.60g
Saturates
3.00g
Sugars
7.60g
Salt
0.40g
Portion Fruit & Veg
1
Ingredients
Ingredients
2 tsp sunflower oil
1 large onion, finely chopped
1 egg, beaten
150ml semi-skimmed milk
100g wholemeal flour
200g frozen spinach, defrosted, excess water removed
50g reduced-fat mature cheddar cheese, finely diced
good pinch white pepper
20 cherry tomatoes, quartered
10g fresh basil, chopped
pinch black pepper
Method
  1. Add 1 tsp of oil to a saucepan over a low to medium heat, then add the onion. Cook for 3-4 minutes, stirring regularly until softened, then remove from the heat.
  2. Beat the egg into the milk, then place the flour in a bowl and gradually stir in the milk mixture until smooth. Next, add the spinach, onion, cheese and pepper then mix.
  3. Heat a non-stick pan over a medium to low heat. Add the remaining teaspoon of oil and wipe it around the pan with kitchen paper, before adding ¼ of the mixture. Spread it around the pan with the back of a spoon, about 12-15cm diameter and ½cm thick.
  4. Cook for 2-3 minutes, then flip over with a spatula and cook for another minute or two on the other side.
    Serve topped with fresh tomatoes sprinkled with basil and black pepper.
Chefs tips
  • Try adding other vegetables to the pancakes such as grated courgette, cooked leeks or mushrooms.
  • Keep the pancakes warm between two plates, over a saucepan of gently simmering water, until they are all cooked.
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