Leek pancakes with spinach, kale and ricotta

Leek Pancakes with Spinach, Kale & Ricotta

You won’t miss out on green vegetables with these tasty leek pancakes with a spinach, kale and ricotta filling!  A great way of hiding vegetables from picky eaters too!

Leek pancakes with spinach, kale and ricotta

Shrove Tuesday is almost here and I realised I had not yet decided what we were going to eat for pancake day.   Well, I like savoury pancakes and Mr Searching for Spice likes sweet pancakes.   He’ll be happy with just freshly squeezed lemon juice and sugar but I like to be a little more experimental.  And a little less sweet.

Leek pancakes with spinach, kale and ricotta

For me, these leek pancakes with a filling of spinach, kale and ricotta are definitely the ones I would choose for my pancake day meal.  The leeks are finely diced and mixed into the pancake batter to flavour it.   I managed to hide a whole (although small) leek in the pancake batter.   You can just see the little green specks in the pictures but they’re not too obvious if you are trying to hide them from your little ones!

Leek pancakes with spinach, kale and ricotta

The filling is a simple mixture of spinach, kale and ricotta with a little nutmeg and black pepper.   You could easily just use kale or just spinach or alter the proportions.   I had an opened bag of kale  that I wanted to use up but didn’t feel it was quite enough to fill all the pancakes.   Hence the spinach too.   Depending on how healthy you want the pancakes to be and how decadent you are feelinging you could increase the amount of ricotta to make the filling creamier.   You could also add a little cheese.   I was happy with them just like this though.  They were creamy, filling but also healthy.

Leek pancakes with spinach, kale and ricotta

Master Spice however, did not want to eat his pancake the same way. He loved the actual pancakes but wouldn’t try any of the spinach and kale mixture.   Maybe it was too green for him.    Or maybe it was the fact that he’d already decided to smear ketchup, barbecue sauce and HP sauce on his pancake!  I still have leftovers in the fridge and I’m going to give it another go today.

Leek pancakes with spinach, kale and ricotta

Leek Pancakes with Spinach, Kale and Ricotta

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Serves 4

Leek Pancakes with Spinach, Kale and Ricotta

Tasty leek pancakes which are great on their own or fill them with spinach, kale and ricotta. A great way to hide vegetables from fussy eaters!

Ingredients

  • 100g leeks, finely diced
  • 160g plain flour
  • 2 eggs
  • 270ml milk
  • Pinch of salt
  • Pinch of black pepper
    For the Filling
  • 200g spinach
  • 200g kale
  • 1/2 tsp nutmeg
  • Pinch of black pepper
  • 160g ricotta

Instructions

  1. Put all the ingredients for the pancakes in a measuring jug or bowl and mix well with a fork.
  2. Heat a little oil in a frying pan and when it is hot, add a small ladle of pancake mixture to the pan. Use the back of the ladle to spread it around so it is roughly circular. Cook the pancakes on a medium heat for 1-2 minutes on each side.
  3. While making the pancakes, stir fry the kale in another pan for a couple of minutes and then add the spinach and nutmeg. When the spinach has wilted, stir in the ricotta and season with black pepper. Serve warm with the pancakes.
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https://searchingforspice.com/2017/02/23/leek-pancakes-with-spinach-kale-and-ricotta/

Leek pancakes with spinach, kale and ricotta

Are you looking for more pancake ideas?  Why not try these goat’s cheese and vegetable pancakesbanana pancakes or banana and blueberry pancakes?

I am linking this to Simply Seasonal at Hijacked by Twins.   I’m also linking to the No Waste Food Challenge at Elizabeth’s Kitchen Diary.  It’s also perfect for Meat Free Mondays at Tinned Tomatoes.  Because of all the green vegetables I’m also sharing with Eat Your Greens at The Veg Hog and A2K A Seasonal Veg Table.

Simply SeasonalNo waste food challengeMeat Free MondaysEat Your Greens

Tasty recipe for leek pancakes with a spinach, kale and ricotta filling. A healthy vegetarian recipe full of green vegetables and perfect for hiding vegetables from picky eaters

18 thoughts on “Leek Pancakes with Spinach, Kale & Ricotta

  1. Choclette says:

    These look gorgeous Corina. Savoury pancakes are my favourite, but I’ve not made this combination before. I’ve just added the link to the savoury pancake post I did last week.

    • Corina says:

      I’m so pleased you like them and of course I’m happy to share with #EatYourGreens! I think it must be quite a while since I posted a recipe using green vegetables so thank you for the reminder.

  2. Ali says:

    These are beautiful! I love a good savory pancake – this looks perfect for a quick dinner or for lunch. Definitely pinning and will try soon.

    • Corina says:

      So pleased you like them Elizabeth! And the great thing is that you could easily adapt the greens to use up other vegetables as well. I think courgette would be lovely in them and as they’re so popular at home at the moment I’m sure I’ll be trying all sorts of variations over the next few weeks!

  3. Hope says:

    This is a great idea Corina adding veggies into pancakes. I’m always a fan of hiding greens in where I can for little people! These look pretty tasty 🙂

    • Corina says:

      Thank you Hope. I’m so pleased you like them. I was really pleased when my little boy wolfed one down and even keeps asking for them again!

    • Corina says:

      I didn’t have pancakes very often when I was growing up as my mum didn’t like them so I prefer savoury ones! I’m sure it’s because I didn’t have lots of sweet ones as a child x

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