Layered Spinach Pancakes Recipe

Ingredients for Layered Spinach Pancakes:

For the Batter:

• 4 ozs (125g) plain flour
• 1 egg, beaten
• ½ pint semi-skimmed or whole milk
• Pinch of salt
• 1 tablespoon vegetable oil

For the Filling:

• 1½ lbs (750g) spinach
• 2 teaspoons lemon juice
• 8 ozs (227g) cottage cheese
• 1 egg, beaten
• Salt and pepper
• Grated nutmeg

For the Topping:

• 2  ozs (50g) Cheddar cheese, grated

Method for Layered Spinach Pancakes:

1. Place the flour in a bowl and make a well in the centre.
2. Add the egg and gradually stir in half the milk and the oil.
3. Beat thoroughly until smooth and then add the remaining milk.
4. Heat a 6 inch (15cm) omelet pan pan with a little oil.
5. Pour 1 tablespoon of the batter and tilt the pan to coat the bottom evenly.
6. Cook until the underside is brown, then turn and cook for a further 10 seconds.
7. Turn onto a warmed plate.
8. Repeat with the remaining batter, making 12 pancakes.
9. Stack, interleaved with greaseproof paper as they are cooked and keep warm.
10. Cook the spinach in a large pan with as little water as possible, a pinch of salt and the lemon juice for 5 minutes.
11. Drain thoroughly, chop finely and put in a bowl.
12. Add the cottage cheese, egg , salt and pepper and nutmeg to taste.
13. Mix thoroughly.
14. Place a pancake on a heatproof dish, spread with some of the filling and cover with another pancake.
15. Continue layering in this way, finishing with a pancake.
16. Sprinkle with the cheddar cheese and cook in a pre-heated oven, Gas Mark 5 (375°F/190°C) for 30 to 40 minutes.

Serves 4.