Spinach Pancakes with Peas, Radish and Whipped Cottage Cheese
Spinach Pancakes with Peas, Radish and Whipped Cottage Cheese

Spinach Pancakes with Peas, Radish and Whipped Cottage Cheese

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Breakfast
,
Lunch
aisling larkin food for wellness
,
Spinach Pancakes with Peas, Radish and Whipped Cottage Cheese aisling larkin
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4

Ingredients

  • 150 g baby spinach
  • 100 g fresh rocket
  • 150 g tenderstem broccoli
  • 70 g frozen peas
  • 12 radishes finely sliced
  • 1 lemon
  • Extra virgin olive oil
  • 1 large egg
  • 1 mug of self-raising flour
  • 1 mug of milk
  • Olive oil
  • 300 g cottage cheese
  • Zest ½ lemon
  • Sea salt and black pepper

Instructions

  • Begin by combining cottage cheese, lemon zest, sea salt and black pepper and mix thoroughly in a bowl. Set in the fridge until needed.
  • Cook the tenderstem broccoli, and peas, drain and allow to cool.
  • To make the pancake batter, crack the egg into a blender, add the flour, milk, spinach and a pinch of salt and pepper, then blitz until smooth.
  • Place a large non-stick frying pan on medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
  • Top each pancake with dollops of cottage cheese, tenderstem broccoli, fresh rocket, peas and sliced radishes. Serve with a wedge of lemon.

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