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Savoury pancakes with paneer & spinach stuffing
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Total Time:
1 hour
Versatile spicy pancakes perfect for feeding a crowd at a post-party brunch!
Ingredients:
  • 225 g plain flour
  • 3 large free-range eggs
  • 300 ml semi-skimmed milk
  • 2 teaspoons unsalted butter
  • 3 spring onions
  • 6 sprigs of fresh coriander
  • 6 sprigs of fresh mint
  • 2 fresh green chillies
  • 1 teaspoon toasted cumin seeds
  • ¼ teaspoon turmeric
  • optional: plain yoghurt, chopped coriander and diced red chilli to serve
  • 400 g fresh baby spinach or defrosted frozen spinach
  • vegetable oil
  • 400 g paneer
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1 onion
  • 5 cm piece of ginger
  • 3 cloves of garlic
  • 1 teaspoon curry powder
  • 4 tablespoons double cream
  • 1 lemon
Instructions:
  • To start, blanch the spinach until wilted, drain and pulse in a food processor. Set aside. Sauté the paneer in oil until golden, then set aside. Sauté onions in oil with mustard and cumin seeds until fragrant. Add ginger, garlic, and curry powder, then mix in spinach and paneer. Stir in cream, lemon juice, and season to taste. For the pancakes, mix flour with salt, eggs, and milk. Stir in butter, spring onions, chilies, herbs, cumin seeds, and turmeric. Rest batter for 15 minutes. Cook pancakes in greased pan. Fill each pancake with spinach and paneer mixture, fold or roll, and top with yogurt, coriander, and chili. Serve immediately or as a DIY pancake stack.

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