Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Kale and feta pancake stack recipe

1 rating

Start your morning right with this yummy, savoury pancake recipe. Loaded with crunchy kale, juicy mushrooms and creamy feta cheese, these light and fluffy pancakes will give you that much-needed boost of energy. See method

Serves 4
10 mins to prepare, 30 mins to cook plus cooling
481 calories / serving
Freezable
Vegetarian

Ingredients

2 tbsp olive oil
100g spring onions, chopped
250g chestnut mushrooms, finely sliced
1 tsp paprika
1 x 206g bag curly kale
100g feta cheese
250g plain flour
2 eggs
500ml milk

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
2025kj
481kcal 24%
Fat
21g 30%
Saturates
7g 36%
Sugars
9g 10%
Salt
0.9g 16%

of the reference intake
Carbohydrate 56.5g Protein 21.2g Fibre 3.5g

Method

Heat the olive oil in a large, deep frying pan and cook the spring onions for 2-3 mins, until softened.
Add the mushrooms and cook for 1 min more. Stir in the paprika, kale and feta, then remove from the heat and leave to cool.
For the pancakes, put the flour in a bowl with a pinch of salt. Make a well in the centre, crack in the eggs and add 25ml milk, then gradually add the remainder of milk, stirring in slowly until smooth.
Heat a little more oil in a nonstick, shallow frying pan. When hot, add a ladleful of batter, swirl to fill the pan and cook until the underside is golden. Release the edges with a knife, then flip and cook the other side. Transfer to a plate. Repeat with the remaining batter to make 8-10 pancakes, layering baking paper in between them.
Leave to cool completely, then lay a pancake on baking paper, spoon over some kale and feta mix, then top with another pancake. Repeat with the remaining pancakes, finishing with one on top. To serve, slice into quarters.

Freezing and defrosting guidelines

Wrap the whole stack in baking paper, then in 2 layers of clingfilm. Alternatively, slice into 4 and freeze in freezer bags as individual portions. Label and freeze for up to 1 month. Defrost overnight in the fridge. Bake at gas 5, 190°C, fan 170°C in an ovenproof dish covered with foil for 15 mins.

See more Vegetarian recipes