Green pancake stack
Blending spinach into the batter makes these pancakes bright green, which looks fun as well as being healthy. Layered with ham and a cheesy spinach sauce this pancake stack is real crowd pleaser that makes a hearty comforting dinner when served with the simple salad.
Method
Preheat the oven to 180C/160C Fan/Gas 4.
For the pancakes, crack the eggs into a blender, add 125g/4½oz flour, 150ml/¼ pint milk, 25g/1oz spinach and a pinch of salt and black pepper, then blitz until smooth.
Put a saucepan on a medium heat. Add the butter and garlic and cook for 2 minutes, or until softened.
Stir in 50g/1¾oz flour and very gradually pour in 700ml/1¼ pint milk, stirring all the time, then cook until thickened slightly. Stir in the rest of the spinach and season to taste.
Put a large non-stick frying pan on a medium heat with a tablespoon of olive oil.
Add just enough batter to coat the base of the pan, gently swirling it to cover, cook until lightly golden, then flip and cook on the other side.
Repeat with the remaining batter, wiping out the pan with a ball of kitchen paper and adding a tiny drizzle of oil each time – you should end up with 5 thin pancakes.
Meanwhile, grate the cheese and tear up the ham (if using).
If your frying pan isn’t ovenproof, get yourself a deep ovenproof pan or dish (26cm/10½in diameter). Repeat the layers of pancake, spinach sauce, ham and cheese until you’ve used up all the ingredients, finishing with a layer of sauce and cheese.
Bake for 30 minutes, or until golden and bubbling, then rest for 10 minutes before serving.
Tear apart the lettuce leaves, toss with 3 tablespoons olive oil and a tablespoon of red wine vinegar, then season with salt and pepper and serve alongside the pancake stack.
Recipe Tips
To check if your pan is ovenproof, first look on the underside as there might be a symbol to show you. If there isn't a symbol, the handle is the main indicator – plastic handles are likely to melt, but metal should be fine.
Tips for older children
Remember to wash your hands before you start cooking.
You will need to use a sharp knife to cut the vegetables: if you're not confident using kitchen knives ask an adult to help as knives can be dangerous. It is helpful if the adult chops the vegetables alongside you so you can see how it is done.
Consider asking an adult to help when using the hob as the pans will get very hot and you could burn yourself.
The blades at the bottom of blenders are extremely sharp, so don't put your fingers near them. Also, when using blenders, make sure to secure the lid properly – or you could spray the ingredients all over your kitchen!
When grating cheese, hold the grater steady with one hand and use your other hand to hold the cheese – keeping your fingers well away from the blades (to avoid grating your knuckles).
Make sure you use thick oven gloves to avoid burning yourself when working with hot ovens. Remember that the shelves will be incredibly hot as well as the cooking dish/pan, so keep your arms well away.
