Don’t have a sweet tooth? Why not try these leek, kale, pepper and caramelized walnuts spinach pancakes

 

These Siúcra and Catherine Fulvio’s Spinach Pancakes with Leeks, Kale, Pepper and Caramelized Walnuts will make for a special feast for your loved ones! Adding baby spinach to the batter of these savoury pancakes gives a wonderful vibrant green colour that is sure to brighten up any plate – and create a mouth-watering dish!

Serves 10 – 12 people (depending on the size of the pancakes)

Ingredients

For caramelised walnuts

60g walnut halves

100g Siúcra Light Golden Brown Sugar

For the filling

1 leek, sliced

2 cloves garlic, finely chopped

1 red pepper, thinly diced

1 tsp chopped thyme

60ml vegetable stock

2 large leaves of kale, shredded

4 tbsp cream

Pinch nutmeg

For the pancakes

250g plain flour

2 tbsp. Siúcra Caster Sugar

A small handful of baby spinach, finely shredded

A pinch of paprika

2 eggs

350ml milk

3 to 4 tbsp water, if the batter is too thick

50g feta cheese, crumbled, to garnish

Sprigs of thyme, to garnish

Method

To make the caramelised walnuts

1. Line a baking tray with parchment and brush lightly with a non-scented oil. Place the walnut halves onto the parchment paper.
2. Pour the Siúcra Caster Sugar into a non-stick saucepan and heat until just amber in colour. Pour the caramelised sugar over the walnuts and leave to set.

To prepare the filling

1. Heat a saucepan with some oil and sauté the leek for 6 minutes until softened but not browned. Add the garlic and cook for 1 minute.
2. Add the red pepper, thyme, stock and cook for a further 3 minutes before adding the shredded kale and nutmeg. Simmer for about 2 minutes before pouring in the cream. Set aside until the pancakes are cooked.

To prepare the pancakes

1. Combine the plain flour, Siúcra Caster Sugar and spinach in a bowl. Add a pinch of paprika. Beat together the eggs and milk and slowly whisk into the flour mix. Pour into a jug.
2. When ready to cook, heat the frying pan and add a little butter and oil, give the batter a quick stir and then pour just enough into the pan to make a large size pancake.
3. Cook for about 1½ minutes and then turn onto the other side, cooking for about ½ minute until golden and cooked.
4. Place on a clean plate continuing to finish all the batter. Place sheets of parchment into between the pancakes to prevent them from sticking.

To serve

1. Place a pancake on the plate, spoon in the filling on one half and fold the other half over.
2. Serve 2 pancakes per person and crumble the feta over the top as well as some caramelized walnuts. Garnish with sprigs of thyme.