I make my kids pancakes pretty much every day for breakfast. I make up a large batch of mix and keep it in the fridge so that I can make them in minutes in the morning before school. So I was a bit taken aback by the amount of fuss they made because I had forgotten pancake day! So, without any more delay here is a savoury recipe which will help you use up your veg box as well as, hopefully, keeping the kids quiet. This filling is based on the ravioli fillings that we used to make at The River Café. Luckily pancakes are a lot easier, less fiddly and quicker to make than Ravioli. You can use any leafy greens in place of the chard and if you want to re-heat them, then sprinkle the pancakes with parmesan and heat them through in the oven.
Pancakes Stuffed with Swiss Chard and Ricotta
½ pt milk
1 head Swiss Chard
1 large clove garlic
Large knob of butter
Large handful of freshly grated parmesan
Sea salt and freshly ground black pepper
Put a pan of salted water on to boil.
Make pancakes. Add the whisked egg to the milk and gradually add to the flour in a large bowl. Use a folk to slowly incorporate the flour. When you have added half the milk, whisk the batter to remove any lumps, before adding the remaining milk.
Strip the leaves from the chard. Cut up the stalks quite finely. Chop the onion finely. Melt the butter in a heavy bottomed saucepan and add the onion. Cook gently for about 10 minutes without any colour. Meanwhile cook the leaves in the boiling water for about 3 minutes. Remove and spread out on a clean tea towel. Add the stalks to the water and again cook for a few minutes. Drain. When the chard is cool enough to handle, use the tea towel to squeeze out any extra water. Roughly chop the chard. Add the chard stalks and the chard to the onion and fry gently for a few minutes. Season well with salt and freshly ground black pepper. Remove from the heat and allow to cool for about 5 minutes before stirring in the ricotta, the parmesan and the lemon zest. Adjust seasoning to taste. Keep warm.
Cook the pancakes in a large non-stick frying pan. Add a small knob of butter each time. Cook until golden brown each side. When your pancakes are cooked, fill them with your chard mixture and serve immediately. Any pancake batter left over can be kept in the fridge for a few days and used as you need it.