Spinach Pancakes with Leeks, Kale, Pepper and Caramelized Walnuts

Serves 10 – 12 people
(depending on the size of the pancakes)
These Siúcra and Catherine Fulvio’s Spinach Pancakes with Leeks, Kale, Pepper and Caramelized Walnuts will make for a special feast for your loved ones! Adding baby spinach to the batter of these savoury pancakes gives a wonderful vibrant green colour that is sure to brighten up any plate – and create a mouth-watering dish!
Spinach Pancakes with Leeks, Kale, Pepper and Caramelized Walnuts
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    For caramelised walnuts

    • 60g walnut halves
    • 100g Siúcra Light Golden Brown Sugar

    For the filling

    • 1 leek, sliced
    • 2 cloves garlic, finely chopped
    • 1 red pepper, thinly diced
    • 1 tsp chopped thyme
    • 60ml vegetable stock
    • 2 large leaves of kale, shredded
    • 4 tbsp cream
    • Pinch nutmeg

    For the pancakes

    • 250g plain flour
    • 2 tbsp. Siúcra Caster Sugar
    • A small handful of baby spinach, finely shredded
    • A pinch of paprika
    • 2 eggs
    • 350ml milk

    • 3 to 4 tbsp water, if the batter is too thick

    • 50g feta cheese, crumbled, to garnish
    • Sprigs of thyme, to garnish

    To make the caramelised walnuts
    1.    Line a baking tray with parchment and brush lightly with a non-scented oil. Place the walnut halves onto the parchment paper.
    2.    Pour the Siúcra Caster Sugar into a non-stick saucepan and heat until just amber in colour. Pour the caramelised sugar over the walnuts and leave to set.

    To prepare the filling
    1.    Heat a saucepan with some oil and sauté the leek for 6 minutes until softened but not browned. Add the garlic and cook for 1 minute.
    2.    Add the red pepper, thyme, stock and cook for a further 3 minutes before adding the shredded kale and nutmeg.  Simmer for about 2 minutes before pouring in the cream. Set aside until the pancakes are cooked.

    To prepare the pancakes
    1.    Combine the plain flour, Siúcra Caster Sugar and spinach in a bowl. Add a pinch of paprika. Beat together the eggs and milk and slowly whisk into the flour mix. Pour into a jug.
    2.    When ready to cook, heat the frying pan and add a little butter and oil, give the batter a quick stir and then pour just enough into the pan to make a large size pancake.
    3.    Cook for about 1½ minutes and then turn onto the other side, cooking for about ½ minute until golden and cooked.
    4.    Place on a clean plate continuing to finish all the batter. Place sheets of parchment into between the pancakes to prevent them from sticking.

    To serve
    1.    Place a pancake on the plate, spoon in the filling on one half and fold the other half over.
    2.    Serve 2 pancakes per person and crumble the feta over the top as well as some caramelized walnuts. Garnish with sprigs of thyme.


    Recipe supplied by Catherine Fulvio