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.
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.
These were yummy. I would add more milk to make the mixture thinner next time as the pancakes continued to cook in the oven and became a bit rubbery. - 08 Mar 2011
Altered ingredient amounts. just added some tomatoes and fresh leaves of basil for serving just to make it look more nice. - 23 Jan 2010
I think almost all spinach lovers would die for it. - 23 Jan 2010