About this recipe:These savoury pancakes are made with half wholemeal flour to be light yet higher in fibre. Mushrooms, ham, spinach and cheese make a tasty and easy filling.
50g plain flour
50g wholemeal flour
250ml semi-skimmed milk
2 tablespoons vegetable oil
1 tablespoons olive oil
6 spring onions, sliced
150g cup mushrooms, sliced
250g fresh spinach leaves
200g cooked smoked ham, diced
1/2 tsp freshly grated nutmeg
250g ricotta cheese
25g Parmesan cheese, freshly grated
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Method Prep:40min › Cook:15min › Ready in:55min
Preheat the oven to 200°C/gas 6. Then make the pancakes. Sift both flours into a medium bowl, adding the bran left in the sieve to the bowl, add the egg and a pinch of salt, then gradually whisk in the milk to form a smooth batter. (This can be done in a blender or food processor.) Transfer to a jug.
Heat a frying pan to very hot and brush lightly with some of the oil. Pour a little pancake batter into the pan and quickly swirl around to coat the base evenly. When the batter is set and the underside is lightly browned, turn the pancake and cook the other side until golden. Remove and place on kitchen paper. Repeat with the remaining batter to make 8 pancakes. Stack them, interleaved with kitchen or greaseproof paper.
For the filling, heat the oil in the frying pan and fry the spring onions and mushrooms for 2–3 minutes to soften. On a high heat, add the spinach leaves, stirring until the leaves wilt and all the excess liquid has evaporated. Remove from the heat and stir in the ham. Add the nutmeg and season to taste.
Lay the pancakes out flat on a work surface and spoon a little ricotta onto each. Top with a quarter of the mushroom and spinach mixture, then roll up.
Place the pancakes, with the seam-sides down, in a lightly oiled, shallow ovenproof dish. Sprinkle with Parmesan and bake for 15 minutes until thoroughly heated and lightly browned. Serve hot.
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For a vegetarian version, omit the ham, add 50g chopped walnuts or toasted pine nuts to the filling and use Italian-style hard cheese in place of Parmesan.
Make sure the spinach is as dry as possible after washing, or it will be too watery.
You can cook the pancakes well in advance. The pancake batter can be made up to a day ahead and kept, covered, in the frige. Cooked pancakes can be made up to three days ahead, stacked between sheets of greaseproof paper and wrapped in cling film: store in the frige or freezer. If pancakes are prepared ahead, assemble the whole dish, then bake just before serving.