SPINACH PANCAKES

Press, Volume CVII, Issue 31522, 9 November 1967, Page 3

SPINACH PANCAKES

(By

CELIA TIMMS)

Pancakes can provide the almost perfect answer for the hot, light meal often required during summer months. Fillings for pancakes are numerous and can be sweet or savoury. One which sounds unusual but is unusually good is for Spinach Pancakes. For 8 pancakes about seven inches in diameter you will need:— 2 eggs 4oz plain flour i pint milk Salt Butter or lard 4 hard-boiled eggs 21b spinach or silver beet loz butter 1 medium onion 1 tablespoon tomato puree or tomato soup 1 teaspoon paprika Salt Pepper loz grated cheese.

Method: Sieve flour and salt. Make well in centre and add eggs, beaten with a little of the milk. Stir, then beat until smooth. Add the remaining milk gradually, beating thoroughly. Transfer batter to jug and allow to stand. (The jug enables you to pour just the right amount of batter into pan. Too much batter makes a stick and stodgy pancake).

Melt small amount of butter or lard in pan, enough to cover base only. When hot pour sufficient batter from jug to cover the bottom of pan thinly. When browned underneath, turn and cook other side. Turn on to warmed plate and keep hot. For the filling cook spinach or silver beet and drain well. If silver beet is used, remove the stalks. Chop or grate onion and cook in butter until soft, but not coloured. Stir in tomato puree, paprika, and salt. Simmer for 3 minutes. Slice eggs and add to mixture. Taste for seasoning. Heat the spinach in a little butter. Cover surface of each pancake with spinach, place egg mixture on top of this and roll up. Arrange in hot ovenproof dish, sprinkle with grated cheese and brown under grill or in a hot oven (420).