Kale, Ricotta and Leek Pancakes

Yesterday was Shrove Tuesday, or Pancake Day, or Mardis Gras. So what better day to finally break away from Veganuary with a little dairy and eggs. Yes I know there are plenty of vegan pancake recipes all over the Internet but I decided to go a little traditional, but with a twist.

Veganuary was great. I loved trying out lots of new ideas and the challenge of cooking vegan having been so used to throwing cheese onto meals for over 30 years. But I never intended it to stay with me forever. I’ll certainly be cutting down on my dairy and egg consumption, but won’t rule it out altogether until next January comes around.

Instagram was littered with photos and recipes for sweet pancakes, but having never had a sweet tooth, I opted for something savoury. i do however find it most annoying that supermarkets insist on selling kale, chopped and bagged. Given they chop the tough stem into little chunks, it makes it far less convenient than selling the leaves whole. So make sure you pick out all the tough little cuttings of stem as they really are not pleasant.

This made around 6-8 pancakes (depending on the size of your pan) so enough for 2-3 people.

You can start with either the pancakes of the filling. For the sake of argument I’ll start with the filling.

a splash of olive oil
200g Kale – tough stems removed
1 small leek – cut in half lengthwise then sliced into 1cm slices
1 clove garlic – finely chopped
a pinch of nutmeg
100g ricotta
Salt and pepper to taste

Place the kale in a pan and cover with boiling water from the kettle. Leave to steep for around 4 minutes then drain well. Put in a large bowl to cool.

Heat the oil in a frying pan then gently fry the leeks and garlic until softened. This should take about 7-8 minutes. Add the nutmeg then take off the heat and add to the kale.

Now tip in the ricotta and mix well. Season to taste then set aside while you make the pancakes.

For the pancakes you’ll need
100g wholemeal flour
2 eggs
150ml Almond milk – you can use dairy of coconut, but almond does give it a little nutty edge
150ml water
Sunflower or groundnut oil for frying

Put the flour in a large mixing bowl then add the eggs. Give than a quick mix with a whisk then add the milk. Mix and beat well to remove any lumps.

Take a large frying pan and heat a tiny amount of oil. Gte the pan nice and hot. Now take about ½ cup of the batter and pour into the pan. The best way to get coverage it to tilt the pan and pour at the top, then swirl the pan around as you pour so the batter spreads evenly. Cook for about 30-45 seconds until firm and the edges are starting to brown, turn, flip or whatever takes your fancy and cook the other side for 30 seconds. Remove and repeat the process until all the batter has gone.

Divide the filling evenly between the pancakes then roll the pancakes up and place in a lightly oiled oven dish. Grate 120g Emmental over the pancakes (you could use a strong cheddar or a gruyere perhaps) and pop them in an oven at 180C for around 25-30 minutes until nice and hot and the cheese starting to brown just a little.

I served mine with roasted new potatoes and a selection of salads.

DSC_0067

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s