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!
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.
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!
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.
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.
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!
- 100g leeks, finely diced
- 160g plain flour
- 2 eggs
- 270ml milk
- Pinch of salt
- Pinch of black pepper
- 200g spinach
- 200g kale
- 1/2 tsp nutmeg
- Pinch of black pepper
- 160g ricotta
- Put all the ingredients for the pancakes in a measuring jug or bowl and mix well with a fork.
- 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.
- 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.
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.