Spinach Pancakes with Halloumi
A savoury option for a Pancake Day or a quick vegetarian dinner.
Servings: 4 servings
Spinach Herb Mix
- 8 nuggets frozen leaf spinach
- 10 grams garlic butter
- 10 chives
- 1 small handful coriander leaves picked, minced
- 225 grams halloumi sliced or diced
- 1 teaspoon olive oil
Make Spinach Filling
In a small non-stick pan, add the frozen spinach.
Cover and cook on low until thawed.
Uncover, add chives and cook until mixture is dry.
Stir in coriander and garlic butter.
Keep warm until ready to fill the pancakes.
In a large, non-stick pan, add olive oil and heat to medium-high.
Add halloumi and cook halloumi until light brown.
Add cooked halloumi to the spinach mix to keep warm.
In the same large, non-stick pan as you made the halloumi in (saves on washing up), heat a bit of vegetable oil to medium-high.
Add pancake mix and cook until bubbly and edges are dry. Flip pancake and cook on other side.
Pile the pancake with spinach and halloumi mix.
Drizzle over yogurt sauce and serve.
Repeat until all pancakes are made.