Posted on March 8th, 2011 at 5:16 pm by 
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Flippin’ good
  
Spinach, Ham and Goats’ Cheese Pancake
 Ingredients:
1 tbsp olive oil
150g / 5 ¼ oz spinach
100g / 3 ½ oz mushrooms, sliced
1 tbsp green basil pesto
75g / 2 ½ oz plain flour
2 large eggs
125ml / 4 ¼ fl.oz semi-skimmed milk
2 slices cooked honey roast ham
15g / ½ oz soft goats’ cheese
(1) Heat half of the oil in a non-stick wok and stir fry the spinach and mushroom for 3 mins, or until the spinach has wilted. Then combine with the pesto and drop the heat to the lowest possible while you make the batter, stirring occasionally. (2) Meanwhile, add the flour, egg and half of the milk to a mixing bowl. Whisk until lump-free, then add the remaining milk and whisk again. (3) Heat the remaining oil in a large non-stick frying pan. Pour in some batter and immediately tilt the pan to coat the base thinly and evenly. Cook over a medium-high heat for 2 mins, or until the base is golden and the top is set. Use a spatula to turn over, (or flip if feeling bold!) Cook for a further 2 mins, or until the base is golden. (4) Transfer to a plate. Layer with half a slice of ham, spread some goats’ cheese, and top with some spinach and mushrooms. Then roll up or fold as desired. (5) There is enough batter to make 2 pancakes per serving, but it’s best to cook one pancake at a time. So get chomping!
The Nitty-Gritty*:
Serves 2
Average Calories: 394
Average Saturated Fat: 4.9g
2 of your 5-a-day
