Spinach & Feta Savoury Pancakes

• Feta, Spinach Stuffed Pancakes Stuffed with a Marinara Sauce
• For a supper in no time, this could be the recipe for you! The simplicity of the recipe however in no way compromises on the taste. The fresh flavours of the feta and spinach are complemented with the hearty Italian tomato sauce.
• This recipe makes about 4 largish pancakes, whilst the sauce is a generous helping. You can adapt the batter mix to make more or less depending on how many hungry mouths you are serving.

Barista Oat Drink 1 litre (Oatly)

250ml Oat Milk

Plain White Flour, Organic 1kg (Marriages)

100g Plain Flour

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

1 Pinch of Salt

Greek Extra Virgin Olive Oil 1 Litre (Attis)

1 tbsp Olive Oil

Cherry Tomato Pasta Sauce 350g, Organic (Mr Organic)

1 jar Pasta Sauce

Feta Cheese 200g (Dodoni)

200g Feta Cheese cubed

Other Ingredients

1 Egg
100g Fresh Spinach

Method

1. In a mixing bowl, sift in the flour make a well in the middle. Crack the egg into the well and gently whisk together whilst slowly adding the milk to the mixture. The mixture should be smooth and quite runny. If the mix is too thick, you can always add more milk.
2.  Heat the oil in a non-stick frying pan and add a largish ladle of the batter to the pan. Cook evenly on both sides and remove from the pan. Repeat this until you have no more batter left.
3. Add the feta and spinach to each pancake and roll into cannelloni shapes.
4. Serve the rolls with a smothering of pasta sauce, fresh salad and cracked black pepper.