Kale & Mushroom Pancakes
Prep Time:45 mins, Cook Time: 30 mins, Total Time: 1 hr 15 mins
February 16, 2015
Ahrr, so I missed pancake day on this one!. My very best of bloggie intentions dashed in the frenzy that is half term week. We’ve had a few days of celebrating Grandpa’s 77th birthday, walks in the Black Mountains, cinema (Shaun the Sheep, not 50 Shades before you ask), family lunches and dinners, baking, lots of doggies walks, fresh air and play dates. Here’s a pic of Jacques on Sunday, on Hatterrall Hill which is short walk up from the stunning Llanthony Priory in Wales (taken by my brother Si):
But The Monsters were dispatched this morning for the rest of the hols to their Dad, and I get to catch up on various projects and Eat Your Veg. Plus a spot of socialising by way of a weekend up North to my old stomping ground Harrogate. Really excited about that one.
Of course we didn’t actually miss pancake day in real life, the kids weren’t going to allow that to happen, pancakes probably being up there in their top five fave foods. We consumed a double dose no less, pancakes for breakie and dinner. We do eat an inordinate amount of them around here. Usually I hasten to add in the traditional crepe form with lemon or orange juice and sugar, occasionally with Nutella with or without banana as an uber-special treat. But don’t tell anyone. A popular brunch are my smaller American style Banana Pancakes or Fluffy Wholemeal Yogurt Pancakes scoffed down with yogurt or creme fraiche and various chopped fruits and berries. And when in season, as it is now, the latter are delish with Rhubarb, Blood Orange and Stem Ginger Compote. The recipes for which I was delighted to see featured as the ‘winning recipe’ in the Saturday Guardian Reader’s Recipe Swap, both in print in the Cook section and online. Two weeks in a row I’ve been in print actually, last week it was my Bread Tarts. Totally chuffed!.
But for my Shrove Tuesday recipe this year I thought I’d go for something savoury for a change, a variation on a spinach and ricotta filling. Using seasonal and abundant kale, garlic mushrooms, Ricotta, Parmesan, plus a little nutmeg, black pepper and lemon juice. Not least because I’m always on the think for a new way to get The Monsters to eat kale. Topped with a simple tomato sauce, more Parmesan and baked they were a really scrummy dinner. At least for the grown ups, The Monsters remained firmly kale-adverse. I shall however persist…..
I haven’t included the recipe for pancakes, as without fail I use Delia’s basic pancake recipe here.
I’m entering my pancakes to this month’s Family Foodies, a bloggie event I co-host with Vanesther over at Bangers and Mash. This month it’s Vanesther’s turn to host and the challenge is to ‘Make every day Pancake Day’! Oh yes please, The Monsters would certainly approve, albeit minus the kale.
Kale, Mushrooms, Tomatoes
Toddlers, Pre-Schoolers, Big Kids, Grown Ups, Family Lunches or Dinners, Shove Tuesday, Hiding Veggies, The Kale Adverse, Vegetarians
Generously serves a family of four, makes 8 stuffed pancakes.
An ovenproof dish
Kale & Mushroom Pancakes
Ingredients Prep Time:45 mins, Cook Time: 30 mins, Total Time: 1 hr 15 mins
For the Filling:
150g kale, washed, tough inner stalks removed, shredded
1 clove garlic
250g chestnut mushrooms, brushed clean, thickly sliced
200g Ricotta cheese
30g Grana Padano or Parmesan cheese + 40g for the topping
1 pinch nutmeg
1 pinch black pepper
1 squeeze lemon
For the Tommie Sauce:
1 tablespoon olive oil
1 small onion, finely diced
1 clove garlic, finely chopped
1 400g tin chopped tomatoes
1 pinch each of black pepper, salt, sugar
For the pancakes:
I follow trusty Delia’s recipe, linked above
1) Prepare your filling by starting with the kale. Thoroughly wash it, remove any tough stalks and shred. Cook in a lidded saucepan with a little water for 8 to 10 minutes until tender. Drain and squeeze out any excess water.
2) Meanwhile saute the mushrooms with the garlic and butter in a frying pan until soft.
3) In a bowl mix together the kale and mushrooms with the rest of the filling ingredients. Set aside.
4) Preheat your oven to 180ºc / 160ºc fan / gas mark 4.
5) Make your tomato sauce. Fry the onion in the olive oil for 5 minutes until soft. Stir through the garlic and cook for a further minute before pouring in the chopped tomatoes and the pepper, salt and sugar. Simmer for 10 minutes.
6) For a smooth sauce whiz the tommie sauce with a stick blender, but if you don’t mind a few lumps and bumps leave as is.
7) Make up 8 pancakes following Delia’s recipe here, link above.
8) Now for assembly. Spoon half of the tommie sauce into the bottom of an ovenproof dish. Fill each of the pancakes with an eighth of the kale and mushroom mixture and roll up. Lay them over the tommie sauce. Cover the pancakes in the other half of the tomato sauce and sprinkle over the remaining 40g of the Grana Padano or Parmesan.
9) Bake in your preheated oven for 30 minutes.
Serve with a crisp green salad. Devour.