Spinach pancakes with smoked trout and prawns | Reader's Digest Australia
Spinach gives pancake batter a subtle flavour and added vegetable value, while mushrooms and peas complement the smoked fish and cheddar filling. A tomato salad would complete the meal.
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Cooking tools:
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- Parchment paper
- Aluminum foil
- Measuring cup
- Measuring spoon
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Ingredients
- 2 cups (100 g) baby spinach leaves
- 125 g plain flour
- 2 cups (500 ml) low–fat milk
- 1 egg
- generous pinch of freshly grated nutmeg
- salt
- pepper
- 1 tablespoon sunflower oil
- Fish filling
- 1½ tablespoons (30 g) butter
- 125 g mushrooms, sliced
- 2 cups (310 g) frozen peas
- ⅓ cup (50 g) plain flour
- 600 ml low–fat milk
- 150 g peeled cooked prawns
- 125 g smoked trout fillet, flaked
- ¾ cup (90 g) grated mature cheddar
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