It’s all a bit exciting for us here at the moment as we are soon to be heading off to Poland for a short holiday. We have three days in Krakow, for which I have meticulously annotated an online map with all of the restaurants and Polish bakeries I wish to visit, and then two days in Rzeszow for a friend’s wedding. So far all I know about Polish weddings is that there is a lot of food and a lot of vodka, so I’m anticipating the need for a diet on my return.
Before I get stuck into packing, I wanted to tell you a little bit about a breakfast I had last week. As you may already know, my love of pancakes knows no bounds. Last year, I finally achieved my goal of creating the most perfect American-style pancakes recipe, so I make them more frequently than ever. My neighbours are already aware of this, as I frequently set off the smoke alarms when making them in a pan that is both embarrassingly dilapidated, yet so good for making pancakes I can’t bear to throw it away.
Despite this, I almost never make savoury pancakes. I can’t really explain my reasons beyond an lifelong sweet tooth and an almost obsessive love of maple syrup, which only really goes with sweet pancakes. If I’m feeling particularly indulgent, I’ll add a couple of rashers of streaky bacon, but that is as far as I will go. Last week, when trawling the internet for inspiration for using up half a bag of kale I had in the fridge, I came across a recipe for kale pancakes on the Abel and Cole website, and decided to take the opportunity to branch out a little.
By the way, I’m not talking about pancakes filled with kale; rather pancakes with kale blitzed into the batter. This gives all of the fresh and iron-rich flavour of kale without the rough curls of the leaves. This brainwave was concocted by my friend Jassy, who has the incredible job of inventing recipes with all of Abel and Cole’s produce for their website. Not only does she have an exemplary knowledge of fruit and veg, but can always be relied on for some amazingly creative cooking; she was responsible for bringing bacon baklava and a three-tiered popcorn, pretzel and M&Ms cake to our baking club in the past.
These pancakes have managed to change my view on savoury pancakes, and have even inspired me to expand my repertoire in future. My maple syrup stayed firmly in the cupboard and instead I tried out the tahini-honey butter that is also part of Jassy’s recipe, which matches the pancakes perfectly. Because of my sweet tooth, there was a little extra drizzle of honey, but it worked perfectly.
Savoury Kale Pancakes
Note: you can replace the kale with other green vegetables, such as spinach, if you wish, but be mindful of the water content. Spinach can be particularly watery.
For the pancakes
75g kale, leaves shredded and tough stems removed
150g self-raising flour
A knob of butter and a little oil, for frying
For the butter
50g unsalted butter, at room temperature
2 tsp honey
Combine the kale, eggs and milk in a bowl and blitz together using a hand blender. Sift in the flour, salt and sugar and stir to a smooth batter.
Heat a little butter and oil in a frying pan and ladle in a small amount of pancake batter. Cook for a few minutes until browned, then flip and cook the other side. Transfer to a plate and repeat with the remaining batter. If you have a big enough pan, you may be able to cook more than one at a time.
Make the butter by creaming together the butter, tahini and honey and then chilling in the fridge until required.
Serve the pancakes stacked with some butter and, if required, a little extra honey.
Serves four. Adapted from a recipe by Jassy Davis at Abel and Cole.
More of Jassy’s recipes can be found on her blog, Gin and Crumpets.
One year ago: Mo Pho, Brockley