The Perfect Pancake

A Savoury Twist on the Classic Pancake

Although lemon and sugar is the go to topping for a pancake, or maybe even a dollop of Nutella, sometimes we just want to try something different on our pancakes! So why not have a go at these savoury spinach and ricotta pancakes!

This recipe makes the filling for 2 savoury pancakes.

FOR THE TOMATO SAUCE 

2 x tablespoons olive oil 

1 x medium onion, finely chopped 

1 x fat garlic clove, crushed 

1 x 400g (14oz) can chopped tomatoes

 2 x Bay Leaves

FOR THE SPINACH AND RICOTTA FILLING 

2 x Tablespoons  of olive oil 

1 x Garlic clove, crushed 

1x 450g (1lb) fresh spinach, washed and large stalks removed,

250g (9 oz) Ricotta Cheese 

25g (1 oz) Parmesan cheese, finely grated 

A pinch of Nutmeg 

FOR THE PARMESAN CHEESE SAUCE 

50g (2 oz) Butter 

35g (1 and a 1/4 oz) Plain Flour 

600ml (1 pint) Milk 

50ml (2 fl oz) Double Cream

50g (2 oz) Parmesan cheese 

Salt and freshly ground white pepper 

Instructions:

1) For the tomato sauce, heat the oil in a medium-sized pan. Add the onion and fry gently for 7 - 8 minutes until soft but not browned. Add the garlic, fry for a few seconds, then add all the chopped tomatoes, the bay leaves and simmer for 20-25 minutes, stirring now and then, until well reduced and thickened. Discard the bay leaves. 

2) Meanwhile, for the spinach and ricotta filling, heat the oil in a large sauce pan. Add the garlic and spinach and stir-fry over a high heat until it has wilted down into the bottom of the pan. Tip into a colander and press out the excess liquid. Coarsely chop, transfer to a mixing bowl and leave to cool. Mix in the ricotta, Parmesan, the nutmeg, season to taste. 

3)  For the Parmesan cheese sauce, melt the butter in a medium-sized saucepan, add the flour and cook gently for 30 seconds. Pull the pan off the heat and gradually stir in the milk. Return to the heat and slowly bring to the boil, stirring all the time. Stir in the cream, most of the Parmesan cheese and some seasoning to taste. 

 4) Pre-heat the oven to 200°C/400°F/Gas Mark 6. Spoon 1 heaped tablespoon of the filling in a short line across the centre of each pancake. Fold the sides of the pancakes over the ends of the filling, and then roll each one up into a neat parcel. 

5) Spread the tomato sauce over the base of a large, shallow ovenproof dish. Arrange the pancakes in the dish, seam-side down and pour over the Parmesan cheese sauce. Sprinkle over the remaining Parmesan cheese and bake in the oven for 30-35 minutes until bubbling and golden brown.