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!
Sweet or savoury pancakes?
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.
The leeks are hidden in the pancake batter!
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!
Can you adapt these leek pancakes?
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 feeling 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.
You could also adapt the pancakes by using a different vegetable instead of leeks. I've often made them with sliced onions.
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.
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Leek Pancakes with Spinach, Kale and Ricotta
- 100 g leeks finely diced
- 160 g plain flour
- 2 eggs
- 270 ml milk
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
For the Filling
- 200 g spinach
- 200 g kale
- ½ teaspoon nutmeg
- ¼ teaspoon black pepper
- 160 g 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.
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Places I'm sharing these Leek Pancakes
No Waste Food Challenge at Elizabeth's Kitchen Diary