Pancakes! They come in different sizes, thickness, with different fillings, etc. They’re very popular all over the world, either in savoury or sweet form. Pretty much every single cuisine has it’s own version of pancakes.
Our pancake recipe is for paper thin variety. We really like that one, because they’re easy to handle when it comes to filling and rolling or folding. The fillings we use are just an example of what you can do. The reality is that there isn’t one and only traditional way of serving pancakes – wherever you’ll go, you’ll find them in a different shape or form. So, let’s roll!
PANCAKES WITH BEETROOT & FETA AND SPINACH & FETA
Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour 15 minutes
This mix makes 6 Pancakes
Recipe by Bill
INGREDIENTS
For Pancake Mix:
- 200 ml milk
- 1 whole egg
- 100 g plain flour
- Pinch of table salt
- Vegetable oil for frying
For the fillings:
- 2 medium size beetroots
- 100 g spinach
- Small knob of butter
- 400 g feta
- 2 tbsp Greek yoghurt
- Sea salt
- Freshly cracked black pepper
- Rocket leaves for garnish
INSTRUCTIONS
- Cook beetroots in water for about an hour (check them with cocktail stick, they’re ready when it easily comes all the way through). Once cooked, cool in ice cold water, then grate and season with salt and pepper.
- In the meantime, whisk milk and egg together, then sift the flour in, add pinch of salt and whisk again until you end up with smooth and runny pancake mix. This mixture is enough for 6 pancakes.
- Take a non stick pan, 23 cm in diameter (9 inches). Heat the pan up, add a touch of oil, then pour one ladle of pancake mix into the pan. Move the pan around a little to spread the mix all over the cooking surface. Check the pancake underneath, when it has developed lightly brown patches and spots, flip it over to cook the other side, again until lightly brown patches and spots are formed. When ready, slide it off of the pan onto a plate.
- Now return the pan to the stove, heat it up again, add oil and repeat the cooking process with remaining pancake mix. You can stack the pancakes on top of each other, they don’t have to be kept on separate plates
- So now that you have the pancakes cooked, it’s time to get the fillings ready. Firstly cook off the spinach with a knob of butter, salt and pepper, then set aside.
- Put feta into a mixing bowl, crumble it using a fork, then add Greek yoghurt, season with pepper and mix altogether with a spoon.
- Take a pancake and put it on a chopping board.
- Spread a third of grated beetroot on half of the pancake, then spoon one table spoon of feta mix in the middle of the pancake all the way from one end to the other (forming a ‘line’ of feta). Roll the pancake into a log. Repeat with two more pancakes.
- Now do as above with the remaining three pancakes, but using spinach instead of beetroot.
- Cut in half or into quarters and serve on a platter garnished with rocket leaves.
NOTES
- It is important to heat up the pan each time before pouring the batter, otherwise the pancakes will not cook correctly.
- Feta cheese is a bit salty, that’s why there’s no need to season it with salt, when getting the fillings ready.
- When cooking spinach, you can add some garlic, it will go well with the rest of the ingredients.
- To be honest you can fill the pancakes with anything you’d like, it can be Mediterranean vegetables, meat filling, you could choose different type of cheese, such as goat’s cheese – the choice is yours 🙂
