• 200g wholemeal flour
  • 1 tsp baking powder
  • 3 medium free-range eggs, beaten
  • 150ml semi-skimmed milk
  • 25g unsalted butter
  • 4 rashers smoked streaky bacon
  • 1 tbsp sunflower oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 x 260g bags young spinach
  • 200g reduced-fat cheese, grated


  1. 1

    Sift the flour, baking powder and a pinch of salt into a large bowl. Make a well in the centre and add the eggs and milk. Mix together with a handheld electric whisk for 2-3 minutes until smooth. Melt the butter in a large frying pan. Spoon 3-4 large tbsp of the pancake mix into the pan and cook for 2 minutes on each side or until golden and cooked through. Remove from the pan and repeat with the remaining mixture. 

  2. 2

    Meanwhile, preheat the oven to 200°C/gas mark 6. Preheat the grill to medium. Grill the bacon for 4-5 minutes until crisp and golden. Drain on kitchen paper and chop into small pieces.

  3. 3

    Heat the sunflower oil in a frying pan and fry the onion and garlic for 5-6 minutes until softened. Add the spinach, cover and cook gently for 2-3 minutes until just wilted. Stir in the bacon pieces and season with black pepper.

  4. 4

    Divide the spinach mixture between the pancakes, then fold each one into a triangle to enclose the filling. Transfer to a baking tray and top each with 25g grated cheese. Bake in the oven for 8-10 minutes until the cheese has melted.

Nutritional Details

Each serving provides
  • Energy 582kj 139kcal 7%
  • Fat 8.3g 12%
  • Saturates 3.8g 19%
  • Sugars 2.0g 2%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 494kj/118kcal

Each serving provides

2.6g carbohydrate 2.2g fibre 12.5g protein

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