Recipe: Baked ham, spinach and mushroom pancakes
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)
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.