Leek Pancakes with Spinach, Kale and Ricotta

Tasty leek pancakes which are great on their own or fill them with spinach, kale and ricotta. A great way to hide vegetables from fussy eaters!

Course Breakfast, Brunch, Light Meal

Cuisine British

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 289kcal

Author Corina Blum

Ingredients

100 g leeks finely diced
120 g plain flour
2 eggs
300 ml milk
⅛ teaspoon salt
⅛ teaspoon black pepper

For the Filling

120 g spinach
100 g kale remove any woody stem bits, roughly chop
160 g ricotta
¼ teaspoon nutmeg
¼ teaspoon black pepper
¼ teaspoon salt

Metric - US Customary

Instructions

Put all the ingredients for the pancakes(except the leeks) in a measuring jug or bowl and mix well with a fork or whisk. Then whisk in the leeks.
Heat a little oil in a frying pan and when it is hot, add a small ladle of pancake mixture to the pan. Use the back of the ladle to spread it around so it is roughly circular. Cook the pancakes on a medium heat for 1-2 minutes on each side.
While making the pancakes, stir fry the kale in another pan for a couple of minutes and then add the spinach. When the spinach has wilted, stir in the ricotta and season with nutmeg, salt and black pepper. Serve warm with the pancakes.

Notes

Nutritional information is approximate and a guideline only

Nutrition

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