Spinach Pancakes | Cinnamon Pancakes with Blueberry Sauce

Shrove Tuesday Pancake recipes


Don’t forget that it’s Pancake Day tomorrow!

It is strange that I only ever cook pancakes once a year – every year vowing to cook them more often – as I love them, but it’s something I just never think to cook on other days.

I adore simple sugar and lemon pancakes, but this year I thought I would be a little more adventurous and try a savoury pancake followed with a sweet one.

These two Dairy Diary recipes should definitely hit the spot. 




Spinach Pancakes

Makes 8 pancakes
Time 20 mins
Calories 280 per pancake
Fat 16g of which 7.6g is saturated
Suitable for vegetarians

Spinach 900g (2lb), stems removed, or 2 x 225g packets of frozen chopped spinach
Butter 25g (1oz)
Salted peanuts 50g (2oz), chopped
Paprika ½ tsp
Stilton cheese 50g (2oz)
Plain flour 4 tsp
Single cream 150ml (¼ pint)
Ready-made pancakes 8, warmed

1 Place spinach in a pan, sprinkle with salt (do not add any liquid) and cook, covered, for about 10 minutes. Drain well and chop.

2 Heat butter in a small pan, add peanuts and paprika and fry gently for 1 minute. Cut rind off Stilton and crumble most into pan. Stir in spinach, flour, cream and seasoning. Bring up to boil and cook for 2–3 minutes, stirring.

3 Divide filling between pancakes and serve with remaining Stilton crumbled over top.


Cinnamon Pancakes with Blueberries recipe


Cinnamon Pancakes with Blueberry Sauce

Serves 3
Time 20 mins
Calories 306 Fat 8g of which 2g is saturated
Suitable for vegetarians

For the Blueberry Sauce
Frozen blueberries 350g packet
Cornflour 1 tsp
Caster sugar 25g (1oz) or to taste
Fresh orange juice 2 tbsp

For the pancakes
Plain flour 110g (4oz)
Ground cinnamon ¼ tsp
Egg 1 medium
Milk 300ml (½ pint)
Sunflower oil 1 tbsp
Vanilla ice cream to serve

1 Tip blueberries into a pan and stir in all remaining sauce ingredients. Heat gently, stirring occasionally, until the juices have thickened and there is no taste of cornflour.

2 Sift flour and cinnamon into a bowl. Make a well in the centre, add egg, gradually whisk into flour, then whisk in milk.

3 Wipe a small non-stick frying pan with oil, and heat. Add a ladle of batter, swirl around the pan and cook until just set, then carefully turn – or toss if you’re brave! – and cook the other side. Continue with remaining batter to make 6 pancakes.

4 Serve pancakes with hot blueberry sauce and ice cream.


Take a Box of Eggs, Dairy CookbookAnd if you like egg recipes,
Take a Box of Eggs is still
available to buy now.

It’s only a bargain £7.49 too!







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