Sorry about the gap in posts. Busy at work, plus a stinking cold, plus the run-up to the one-year anniversary of my mother’s passing, has left me reaching for the tried-and-trusted rather than the new-and-shiny. I’ve developed an ongoing throat issue as well which I’m trying to manage by cutting out alcohol, spicy and acidic foods for a couple of weeks (argghh) and as much caffeine as I can remove without becoming an active danger to other people (HULK NEED LATTE. HULK SMASH). Which has narrowed my options a little. But what’s the point of having a cookery blog if it doesn’t give you a ready-made and handy back-catalogue of tasty dishes? So I took another shot at this herby mushroom pancake, this time with feta, spinach and potato as the stuffing….
Spinach, Feta & Potato Herby Pancakes
(Should make 2-3 pancakes)
One large egg
Four tablespoons plain flour
Around 1/2 pint milk (I used full fat)
Basil, thyme, tarragon
One minced garlic clove
Large handful chopped spinach
Half block feta cheese
One small potato chopped into small chunks
Cook the potato chunks in lightly salted water until tender. Drain and allow to cool.
Melt a generous dollop of margarine and allow to cool. Mix with the flour, basil, salt into a paste, then whisk in the milk until you have a thin batter.
Leave to sit for 30 minutes.
Grease a baking tray, and preheat the oven to medium high.
Grease a large frying pan and add the garlic to the batter. Pour on a thin layer of batter and cook on both sides until golden brown. Take off the heat.
Mix the feta, potato, spinach, tarragon and thyme. Add some of the mix to one side of the pancake, and flip over the other half to cover it and form a Cornish-pasty shape.
Lever onto the baking tray, and bake for 10 minutes in the oven. Serve hot.