Winning Pancake Recipe from Tideswell School of Food as chosen by Learning to Cook website
Winning Pancake Recipe from Tideswell School of Food
Tideswell School of Food has put their own spin on a classic with their ‘Spinach, Prosciutto and Ricotta pancakes with a Tomato Ragout’. As part of their social aims, the school always promote and support the growing and making of local produce. Using the freshest ingredients from their kitchen garden, which is run by volunteers, these pancakes take inspiration from many cultures and techniques, representing the variety of courses and expertise on offer at Tideswell.
Classes offer something for everyone, from a ‘Pig in a Day’ butchery course to Thai cooking and patisserie. To check out the class schedule and to learn more about their cookery ethos, please visit their website www.tideswellschooloffood.co.uk .
Spinach, Prosciutto & Ricotta Pancakes with Tomato Ragout
By Tideswell School of Food
- 55g plain flour
- 10g butter, melted
- 1 large free range egg, beaten
- 125ml milk
- 2 pinches salt
- 1 pinch sugar
- 1 sprig fresh thyme, leaves removed
- 1 tbsp. light olive oil for frying
- 1 tbsp. olive oil
- 1 banana shallot
- 1 clove garlic
- 50ml red wine
- 1 tin chopped plum tomatoes
- 8 cherry tomatoes, halved
- 1 tsp. Tomato purée
- 1 tsp. Balsamic vinegar
- 1 heaped tsp. Demerara sugar
- ¾ tsp. Salt
- Freshly milled black pepper to taste.
- 4 basil leaves.
Filling for the pancakes.
- 70g cooked and drained spinach, chopped.
- 150g ricotta cheese
- 5 grates fresh whole nutmeg
- 1 tbsp. grated fresh Parmesan or similar hard cheese
- salt and black pepper to taste
- 4 slices Prosciutto
- Butter to grease a baking dish
- Grated Parmesan cheese to scatter on top of the assembled dish
First make the pancake batter, mix the flour, salt and sugar together in a bowl, add the egg and mix together until you get a thick batter. Now add the milk in stages whisking well between each addition to ensure a smooth batter, it should be the consistency of single cream. Finally whisk in the butter. Leave the batter to rest while you prepare the sauce.
To make the sauce
Heat the oil in a small saucepan. Finally chop the shallot and garlic and add to the oil. Cook the shallot and garlic until soft and sweet but no colour. Add the tomato purée and cook for 2-3 minutes stirring regularly.
Add the red wine and turn the heat up to boil away the alcohol. After a minute or two add the tinned chopped tomatoes and halved cherry tomatoes, bring to the boil, reduce the heat and simmer for 10 minutes or until the sauce has thickened nicely. Stir in the balsamic, sugar, salt and pepper and check for seasoning, adjust as necessary.
To make the filling
Mix all the ingredients for the ricotta filling together except the prosciutto. Taste and season accordingly.
To cook the Pancakes
In a large (24cm) non stick frying pan, heat the oil until hot and then pour it into a small bowl leaving an oil residue over the pan.
Stir the pancake batter and pour 1 quarter of the batter into the pan and swirl so that it covers the base of the pan, the pancake should be nice and thin.
Place the frying pan back on the heat and cook the pancake until the top surface is cooked through and the bottom is golden. Carefully flip the pancake over and cook for another minute or two until golden, place to one side and repeat with the rest of the batter.
To assemble the dish
Lightly grease a 30cm baking dish. Take one pancake and lay a piece of prosciutto down the centre. Spoon one quarter of the ricotta filling down the piece of prosciutto. Roll up the pancake and place in the dish. Repeat for the rest of the pancakes and filling. Spoon the sauce over the pancakes and sprinkle over the cheese. The pancakes can now be chilled until needed.
To cook the pancakes, preheat an oven to 220c gas 7. Bake the pancakes for 20-30 minutes or until the cheese is golden and melted and the sauce is bubbling.
Serve the stuffed pancakes with a crisp green salad dressed with balsamic and olive oil.