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Silverbeet pancakes

These pancakes are bright and colourful - a really tasty way to get your kids to eat silverbeet! They are also a great way to impress friends and family when they come for dinner.
  • 1 large bunch of silverbeet, or 1 box frozen spinach
  • 2 cups flour
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 1/2 cups low-fat milk
  • 500 grams chicken, chopped
  • 100 grams mushrooms, chopped
  • 1 medium onion, chopped
  • 1 tablespoon whole seed mustard
  • 1/2 cup low-fat cream cheese
  • 1 pinch black pepper
  • 1 can chopped tomatoes in juice
  • 1/2 cup grated cheese
  1. To make the pancakes:
  2. 1. Remove stalks from silverbeet. Microwave in a covered dish for about 3 to 4 minutes until leaves are limp. Shake off excess water.
  3. 2. Put silverbeet in food processor with half the milk, flour, baking powder and eggs. Blend until smooth.
  4. 3. Add remaining milk slowly until batter is the consistency of normal pancake batter (add a little more milk if the batter is too thick).
  5. 4. Heat non-stick frying pan and spray with a little cooking oil.
  6. 6. Cook pancakes for about 1 to 2 minutes on each side until cooked through. Repeat until all pancake batter has been used.
  7. 7. Set cooked pancakes aside on a cooling rack.
  8. To make the chicken filling:
  9. 1. Heat non-stick frying pan and spray with a little cooking oil.
  10. 2. Cook onion until soft but not brown.
  11. 3. Add chicken and mushrooms and cook for 3 to 5 minutes, or until chicken is cooked through (chicken is cooked when it is no longer pink in the middle and juices are clear). Remove from heat.
  12. 4. Add cream cheese, mustard and seasonings. Stir.
  13. To put it all together:
  14. 1. Spoon a small amount of chicken mixture on to each pancake and roll into a tube.
  15. 2. Place pancakes side by side in a baking dish.
  16. 3. Spread chopped tomatoes evenly over the top and sprinkle with grated cheese.
  17. 4. Bake in hot oven for about 10 to 15 minutes until the tomato is hot and the cheese is melted.
The pancakes can be made a day or two ahead and also freeze well (freeze with a piece of glad wrap between each one so they don't stick together then defrost the day before).