Spinach, Pea and Parmesan Pancakes

Name: Spinach, Pea and Parmesan Pancakes
Cook time: 1 h
Total time: 1 h
Cuisine: British
Ingredients: 25 g (1 oz) butter, plus extra for cooking the pancakes; 60 g (2 oz) spinach, washed and dried; 100 ml (3½ fl oz) milk; 100 g (3½ oz) boiled or steamed peas; 25 g (1 oz) butter, plus extra for cooking the pancakes; rocket leaves; Parmesan shavings; 50 g (1¾ oz) Parmesan cheese, grated sea salt and black pepper; 2 Poached Eggs; 50 g (1¾ oz) Parmesan cheese, grated sea salt and black pepper; 50 g (1¾ oz) Parmesan cheese, grated sea salt and black pepper; 50 g (1¾ oz) pine nuts; 120 ml (4 oz) olive oil, plus extra for storing; 2 tbsp olive oil; 1 small onion squash; 50 g (1¾ oz) Parmesan cheese, grated; 3 eggs; 1 tsp baking powder; 200 g (7 oz) self-raising flour; 6 large mint leaves; 100 g (3½ oz) boiled or steamed peas; 2 garlic cloves; 1 good handful of parsley; 1 good handful of basil; a pinch of freshly grated nutmeg; 1 tbsp cream cheese; 1 garlic clove; ½ small cauliflower; zest of 1 lemon

Preparation info

Difficulty
Easy
Ready in
1 hr

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

Onion squash is one of the earliest squashes of the season. Its soft skin needs no peeling, and it has a delicious sweetness which is enhanced through roasting, but butternut squash makes a good substitute. And both look great against the vibrant green pancakes.

Ingredients

25 g (1 oz) butter, plus extra for cooking the pancakes
60 g (

Europe
United Kingdom
Breakfast
Brunch
Vegetarian
London

Method

First, make the pesto. Put the basil, parsley, garlic and half the pine nuts into the bowl of a food processor and blitz until it’s combined and smooth (you can also use a stick blender). While the processor is still running, pour in the olive oil in a steady stream. Stop the machine and scrape down the sides. Transfer the pesto to a bowl and fold in the remaining pine nuts and the Parmesan. Ad