Wholemeal spinach and cheddar pancakes
Nutrition Facts
each servingIngredients
all 11 types- 2 tsp sunflower oil
- 1 large onion, finely chopped
- 1 egg, beaten
- 150ml semi-skimmed milk
- 100g wholemeal flour
- 200g frozen spinach, defrosted, excess water removed
- 50g reduced-fat mature cheddar cheese, finely diced
- good pinch white pepper
- 20 cherry tomatoes, quartered
- 10g fresh basil, chopped
- pinch black pepper
Directions
4 steps in totalAdd 1 tsp of oil to a saucepan over a low to medium heat, then add the onion. Cook for 3-4 minutes, stirring regularly until softened, then remove from the heat.
Beat the egg into the milk, then place the flour in a bowl and gradually stir in the milk mixture until smooth. Next, add the spinach, onion, cheese and pepper then mix.
Heat a non-stick pan over a medium to low heat. Add the remaining teaspoon of oil and wipe it around the pan with kitchen paper, before adding ¼ of the mixture. Spread it around the pan with the back of a spoon, about 12-15cm diameter and ½cm thick.
Cook for 2-3 minutes, then flip over with a spatula and cook for another minute or two on the other side.Serve topped with fresh tomatoes sprinkled with basil and black pepper.
