Monday, September 28, 2009

bacon and spinach pancakes

I have been working my way through vast quantities of chard recently, which arrives semi-regularly in our veg box. This recipe called for spinach, but it was easy to substitute chard by very quickly boiling it before adding it to the recipe. This recipe is another "Two for One", where half the food is frozen for another day. I made a half recipe so that we had four pancakes to eat and four to freeze, rather than double this. (The original, larger, recipe is below.)

The filling is a mixture of cooked greens, bacon, cream cheese and cottage cheese, seasoned well.

Making the pancakes was quite fun. I added some whole wheat flour to them. The first one was rubbish, but the cookbook had this reassuring statement: "The first one is always the most tricky and you may find you have to give that one up to trial and error." That was certainly the case, but then I was short on batter. The last two pancakes were a lot smaller.

Bacon and Spinach Pancakes
two meals for four people

2 c flour
3 large eggss
1 2/3 c milk
3/4 c water

mild oil
400 g bacon, about 12 rashers, snipped into small pieces
2 bunches of spring onions
500 g spinach (or greens)
40 g Parmesan
300 g garlic and her cream cheese
300 g cottage cheese
4 t butter

Make the pancake batter by mixing the flour and some salt, then add the eggs, milk, and water. Stir well to make a smooth batter.
Heat a little oil in a large pan with a lid. Add the bacon, cook for a few minutes, then add the spring onions. Cover and leave for a couple of minutes.
Add the spinach, and when it starts to wilt, raise the heat to reduce the liquid in the pan and remove from heat.

Meanwhile, mix all but 1 T Parmesan with the cream cheese and cottage cheese. Season with salt and pepper.

Preheat the oven to 200 C/400 F.
Make the pancakes by heating a heavy pan with some oil. Pour in just enough batter to cover the base. when the pancake can be lifted, loosen it around the edges and flip it over. Cook both sides to that the pancake is golden. Make eight pancakes, using half the batter.

Once the spinach mixture has cooled slightly, mix with the cheeses. Use half the spinach mixture, divided between the eight pancakes, to make filled pancakes, rolled up.
Put the pancakes into the oven in a buttered pan, with the remaining Parmesan scattered on top, for 15-20 minutes.
While these are baking, make the other eight pancakes and fill them using the remaining filling. Wrap these in foil and freeze for another day.

On the day of reheating, defrost the pancakes thoroughly and bake as above.


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