Spinach & Mushroom Pancakes

Name: Spinach Pancake Recipe for Toddlers
Prep time: 00:30
Cook time: 00:10
Total time: 00:40
Yield: 4 adults and 2 toddlers
Ingredients: 2 tbsp fresh chopped tarragon; 2 tbsp fresh chopped parsley; 1/2 small onion; 1 garlic clove; 500g mixed mushrooms; Rapeseed oil (or vegetable oil); 1 tsp dry thyme; Juice of 1/2 lemon; 150g plain flour; 2 eggs; 250ml milk; 1 tbsp rapeseed oil (or vegetab

Prep: 30-60 mins

Cooks in: 10-30 mins

Serves: 4 adults and 2 toddlers

Contains:

Milk
Gluten
Wheat
Eggs

Suitable for:

Vegetarian

Ingredients

For the mushroom filling:

2 tbsp fresh chopped tarragon
2 tbsp fresh chopped parsley
½ small onion
1 garlic clove
500g mixed mushrooms
Rapeseed oil (or vegetable oil)
1 tsp dry thyme
Juice of 1/2 lemon

For the pancake batter:

150g plain flour
2 eggs
250ml milk
1 tbsp rapeseed oil (or vegetable oil)
50g spinach

For the ricotta topping (optional):

250g ricotta
1 lemon (zest and 1/2 juice)

Contains:

Milk
Gluten
Wheat
Eggs

Method

Step 1

Place flour in a bowl with the eggs. Whisk together with the milk and oil until the batter is fluid.

step 1/7

Method

Step 2

Place the batter in a blender with the spinach. Whizz until smooth. Leave to rest for 30 mins.

step 2/7

Method

Step 3

In the meantime finely chop the tarragon and parsley. Dice the onion and crush the garlic. Chop the mushrooms. Zest the lemon and set all ingredients aside.

step 3/7

Method

Step 4

In a large frying pan, heat some vegetable oil. Add chopped onion and fry under medium heat until soft. Add garlic, mushrooms and herbs to the frying pan. Cook for 10-15mins under medium heat until soft. Stir often so that the mushrooms do not stick to the bottom of the pan. When done, remove from heat, stir in 1/2 the lemon juice and keep mushrooms in a warm oven.

step 4/7

Method

Step 5

In a small bowl, mix ricotta with the lemon zest and the rest of the lemon juice.

step 5/7

Method

Step 6

Heat a medium crêpe/frying pan over medium to high heat. Wipe it with some greased kitchen paper. Add a ladle of spinach batter mix to the pan and spread evenly. When pancake is ready to flip, cook it on the other side. Set aside in a warm oven while you cook the rest. Use half a ladle of spinach batter mix to make toddler size pancakes.