Just a quick post for a long overdue recipe! Not too sure what to call these as it all depends on how much flour you add to the batter as well as how thin you spread the batter whilst cooking.
I kept mine quite wet which resulted in a slightly chewy yet soft cross between an American pancake and a wrap. I stuffed my main pancake with chicken curry and also made a few thinner pancakes which I filled with ham and light cheese, rolled up and served as 'sushi' pieces which were a delicious snack!
SPINACH PANCAKE/WRAP- 100g spinach roughly chopped
- 180 ml boiling water
- About 90g whole wheat flour
- Salt & pepper
- Place the spinach in a large bowl, pour over the boiling water and leave to sit until cool.
- Once cool, blend the spinach up until liquid.
- Slowly stir in enough flour to make a thick but pourable batter. It would probably be best to test fry some and then deciding whether to add more flour or not. Season.
- Pour a little of the batter on a hot and well greased frying pan, quickly spreading the mixture out with the back of a spoon. Once the edges dry up and the centre of the pancake bubbles, flip and cook for a minute or two.
- Once I made enough pancakes, I quickly scrabbled up the rest of the mixture which went deliciously with some mackerel.
Enjoy x
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