Cheese And Spinach Pancakes Recipes

SPINACH AND CHEESE PANCAKES

Steps:

• In a small skitter cook onion and garlic in butter over medium heat until tender but not brown, set aside. In a large mixing bowl combine the milk, eggs, pepper and thyme. Stir in cheese, add onion mixture and olive oil.
• Heat a lightly greased griddle/skillet over medium heat. For each pancake, drop about 1/4 cup batter onto the hot griddle, batter will be thick. Spread batter into a circle about 4 inches in diameter.
• Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surface are bubbly and edges are slightly dry, about 2 - 3 minutes on each side. Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree oven.
• You can top with sour cream and Parmesan Cheese.

CHEESE AND SPINACH PANCAKES

Steps:

• Place half the milk, the egg, wholemeal flour and seasoning to taste in a bowl and whisk until smooth.
• Heat ½ x teaspoon oil in a small frying pan and pour in sufficient batter to coat the base of the pan when tipped gently. Cook until golden, then turn over and cook the other side.
• Repeat with the remaining oil (as needed) and batter to make approximately 8 pancakes.
• Preheat the oven to 190°C, 375°F, gas mark 5.
• Heat half the butter in a saucepan and add the onion and mushrooms.
• Fry gently for 2-3 minutes, then add the spinach and cheese along with some seasoning to taste. Cook for a further minute.
• Divide the filling between the pancakes, reserving any excess liquid, roll them up and arrange in a greased ovenproof dish.
• Heat the remaining butter and stir in the plain flour.
• Gradually add the remaining milk and any reserved liquid and cook over a medium heat for 2 minutes, until smooth and thickened.
• Add seasoning, to taste, and pour the sauce over the pancakes.
• Cover the dish with foil and place in the oven for 20 minutes.
• Sprinkle with freshly chopped parsley before serving.