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.
Ingredients
- 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
Method
- To make the pancakes:
- 1. Remove stalks from silverbeet. Microwave in a covered dish for about 3 to 4 minutes until leaves are limp. Shake off excess water.
- 2. Put silverbeet in food processor with half the milk, flour, baking powder and eggs. Blend until smooth.
- 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).
- 4. Heat non-stick frying pan and spray with a little cooking oil.
- 6. Cook pancakes for about 1 to 2 minutes on each side until cooked through. Repeat until all pancake batter has been used.
- 7. Set cooked pancakes aside on a cooling rack.
- To make the chicken filling:
- 1. Heat non-stick frying pan and spray with a little cooking oil.
- 2. Cook onion until soft but not brown.
- 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.
- 4. Add cream cheese, mustard and seasonings. Stir.
- To put it all together:
- 1. Spoon a small amount of chicken mixture on to each pancake and roll into a tube.
- 2. Place pancakes side by side in a baking dish.
- 3. Spread chopped tomatoes evenly over the top and sprinkle with grated cheese.
- 4. Bake in hot oven for about 10 to 15 minutes until the tomato is hot and the cheese is melted.