Seasons: cheese, bean, spinach pancake

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Cheese, Bean and Spinach Pancakes

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 6 Preparation Time :0:00

Categories : Spring

 

Amount Measure Ingredient -- Preparation Method

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PANCAKE INGREDIENTS:

4 ounces whole-meal or spelt flour

sea salt and black pepper

1 free-range egg -- beaten

1 cup soy milk

1 teaspoon olive oil

FILLING INGREDIENTS:

7 ounces cannellini beans -- soaked overnight

1 strip kombu or wakame seaweed -- rehydrated

3 tablespoons olive oil

11 ounces leeks -- trimmed, chopped

2 tablespoons black mustard seeds

1/2 teaspoon vegetable bouillon

1 pound spinach -- trimmed, chopped

4 ounces vegetarian goat's cheddar

or firm soya cheese, grated

sea salt and black pepper

 

FILLING: 1. Drain the beans, rinse and simmer in boiling water with the kombu

for about 1 hour or until soft. Discard the excess water and set aside.

 

2. Place the olive oil in a large saucepan and saute the leeks and mustard

seeds, stirring frequently until the leeks are soft. Add the vegetable bouillon,

beans and spinach, cover and leave to steam for a couple of minutes until the

spinach has shrunk. Take off the heat and mash. Mix in the grated cheese, sea

salt and black pepper and combine all the ingredients well. Leave to one side.

 

PANCAKES: 3. To make the pancakes, place the flour, sea salt and black pepper in

a bowl, add the egg and soya milk and whisk. If the mixture develops lumps, put

it briefly through a blender until smooth. Place 1 tsp of olive oil in a frying

pan and gently heat. Add about 1/4 cup of the pancake batter to the pan, swirl

it about so that mixture is even, and cook on either side for a couple of

minutes until light, golden brown. Repeat until the batter is all used up

(should make about 6 pancakes).

 

4. Divide the filling between the pancakes and roll them up. Extra grated cheese

can be sprinkled on top of each pancake before serving if desired.

 

Source:

" RECIPES FOR SPRING "

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Per Serving (excluding unknown items): 225 Calories; 11g Fat (41.2% calories

from fat); 10g Protein; 25g Carbohydrate; 6g Dietary Fiber; 32mg Cholesterol;

226mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat

Milk; 2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 1646 0 3218 0 0 0 0 26987 0 0 939 0 0 26509 0 0