It’s Valentine’s day today, and although its a day where couples are all lovey-dovey over each other, I’ve got other things in mind. In a few days time we will have Shrove Tuesday when the UK will be pancake crazy, me included. I luuuurrrrvvve pancakes. Sweet, savoury, with lemon, lime, ice cream, fruits. The only thing is, I find it strange that we have Pancake Day at this time of year, when I actually prefer eating pancakes in Summer. It makes more sense then. Soft fruits are in season and make the perfect partner to pancakes. Berries of all sorts can be used and they have the wonderful ability to cut through the fattiness of pancakes and really make them utterly delicious. My favourites are strawberries, raspberries, red currants, blackberries, with a very small amount of sugar these treats really sing .
In winter you can cheat, if you had a glut of fruits from your garden or allotment, you can freeze them and enjoy them the rest of the year. As I was lucky enough to have more than I could eat of red currants in summer, I’ve frozen some and will enjoy them with my pancakes on Tuesday.
My favourite way of having pancakes savoury is with chopped spinach and onion, this was a way my mother made them and I’ve adapted the recipe slightly. It was the only way my mother could get me to eat greens!
500g fresh spinach
1 small onion chopped
50g fresh breadcrumbs
nutmeg, salt and a little pepper.
Fry the chopped onion in a little butter until soft, add the spinach and allow to wilt, adding the nutmeg, salt and pepper. This should take about a minute. Add the breadcrumbs and mix through thoroughly.
On an already cooked pancake make a line of the spinach mix 2/3 of the way across, roll the pancake. Serve 2-3 pancakes with a good helping of tomato ketchup all along the top. Enjoy. Guaranteed to get even the fussiest eater enjoying their greens.