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Recipe: Baked ham, spinach and mushroom pancakes

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Tuesday Feb 21 2012

As it's Pancake Day, Florence Sandeman shows you how to toss up some delicious treats to suit all tastes

What you'll need

For the pancakes

50g plain flour

Salt and black pepper

1 tsp dried sage (optional)

1 egg

150ml milk

Vegetable oil for frying

For the filling

1 tbsp olive oil

50g onions, chopped

50g mushrooms, roughly chopped

175g well-drained, cooked spinach, chopped

100g ham, chopped

8 tbsp mascarpone or ricotta cheese

Freshly grated parmesan cheese

Preheat the oven to 180°C/gas 4/350°F and lightly oil a shallow ovenproof dish.

Make pancakes according to the instructions in Basic Savoury Pancake Mix recipe (add herbs, if using). Continue until all the batter is used up, stacking the cooked pancakes on a plate interleaved with greaseproof paper so they don’t stick together.

Make the filling by heating the oil in a frying pan until hot then add the onions and mushrooms and sauté over a medium heat for two to three minutes, stirring from time to time.

Add the spinach, ham, mascarpone, salt and pepper, mix gently and cook.

Divide the filling between the pancakes, roll or fold each pancake into quarters and place in the prepared ovenproof dish. Sprinkle with parmesan and bake for 10-15 minutes until heated through and golden. Serve hot.

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