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Spinach, pea and parmesan pancakes (receipe)


I just recently got this amazing book “Brunch the Sunday way”, which has very inspiring receipes…not only for brunch. I made these pancakes the other day for dinner…a great combination of 8 different vegis and greens.

As with all pancakes, make sure the dough is fluffy enough so that the pancakes remain nice and light.

Spinach, pea and parmesan pancakes

Prep Time40 mins
Cook Time40 mins
Total Time1 hr 20 mins
Course: brunch, Light lunch
Cuisine: Vegetarian
Keyword: pancakes, peas, vegetable fusion
Servings: 4 servings

Ingredients

Tomatoes - decoration

  • 10 cherry tomatoes halved
  • zest of 1 bio lemon
  • 2 table spoons olive oil
  • salt and pepper

Pesto

  • 1 handful fresh basil leaves
  • 1 handful flat parsley
  • 2 garlic cloves
  • 50 g pine nuts roasted
  • 120 ml olive oil
  • 50 g parmesan grated
  • salt and pepper

Cauliflower purée

  • 1 small cauliflower
  • 1 garlic clove
  • 1 table spoon cream cheese
  • freshly grated nutmeg to taste

Pancakes

  • 25 g butter
  • 60 g fresh spinach
  • 100 ml milk
  • 100 g steamed fresh peas if you use frozen peas, there is not need to steam them
  • 200 g flour I used white flour, but you can easily mix it with darker flour for a more rustic taste
  • 1 table spoon baking power
  • 3 eggs beat them ahead
  • 50 g parmesan grated
  • 1 table spoon clarified butter
  • cress to garnish

Instructions

Tomatoes - decoration

  • Pre-heat your oven to 200 degrees. Halve the tomatoes lenghwise and sprinke with the lemon zest, salt and pepper. Drizzle with the olive oil and bake them in the oven until they have lost some juices. This will probably take about 20 minutes. Turn off the oven and leave the tomatoes inside.

Pesto

  • Put the basil, parsley, garlic and half of the roasted pine nuts into a bowl. With a food processor blitz until the ingredients and combined and smooth.
  • Add the remaining pine nuts, parmesan and some salt and pepper. Cover the bowl and leave it in the fridge. You can keep the pesto sealed with some olive oil for up to 5 days so you can definitely make this ahead.

Cauliflower purée

  • Break the cauliflower into small pieces and cook in salt water together with the garlic until the cauliflower is tender. Depending on the size of your pieces, this will take 10-15 minutes. Drain the water and blitz with a food processor until the purée is smooth. Add the cream cheese and the nutmeg as well as some salt and pepper. Set aside. Reheat the purée carefully just before serving. If the purée is too creamy, you can add some milk.

Pancakes

  • Melt the butter in a pan and add spinach. Let it simmer for a few minutes until the spinach has wilted. Transfer the spinach to a mixing bowl and add the peas.
  • Add the milk and purée everything together until smooth. You might want to keep some peas aside to add without blitzing inside the batter, which makes the pancakes more interesting. Definitely keep some peas aside as decoration.
    Add the flour, baking powder, beaten eggs and parmesan and mix with a spoon until evenly combined.
  • Melt the clarified butter in a large non-stick frying pan over medium heat. Spoon in the batter and shapes your pancakes. Depending on the size, they will take 3-4 minutes per side until they are golden green-brown.
  • To assemble, add the warm cauliflower purée and spread 2-3 table spoons on each plate. Add 2-3 pancakes and top with some pesto, the roasted tomatoes, some peas as well as a nice bunch of cress.

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