Toddler – Savoury Spinach & Leek Pancakes


100g plain flour
100g wholegrain flour
1 medium free-range egg, plus 1 yolk, beaten
500ml semi skimmed milk
1 tbsp flaxeed/rapeseed oil
1 clove garlic, finely sliced
3 leeks, chopped
200g mushrooms, finely sliced
250g baby spinach leaves
2 tbsp reduced fat creme fraiche75g low fat cheddar cheese, grated



  1. In a large bowl, add the flour and make a well in the centre. Whisk the eggs and milk and pour into the well.
  2. Mix with a wooden spoon until smooth. Rest for 30 minutes.
  3. Whilst resting the pancake batter heat the oil in a large frying pan and add the garlic. Cook for just a few seconds then add in the mushrooms and cook for a few minutes until they begin to soften and turn golden brown.
  4. Add the leeks and cook for a further 5 minutes until softened.
  5. Stir in the spinach leaves and cook until the leaves have wilted into the mushrooms and leeks.
  6. Mix in the crème fraiche and remove from the heat.
  7. To make up the pancakes, rub a 20cm frying pan with a little cooking oil and heat over a medium heat.
  8. Add a small ladle of batter, enough to coat the base of the pan, then swirl around the pan quickly until it covers the base of the pan.
  9. Cook for a minute until lightly coloured underneath, then using a palette knife flip over and cook for a further minute. Tip out onto a plate and place the pan back on the hob and continue to make 9 more pancakes.
  10. Preheat the oven to 200°C/Fan 180°C/Gas 6.
  11. Lay a pancake on a board and spoon a few tbsp of the prepared filling in the centre of the pancake.
  12. Add a tbsp of grated cheese and roll up.
  13. Place in a large shallow baking dish and repeat with the other pancakes, lying each pancake next to each other in a single layer.
  14. Sprinkle over the remaining cheese and bake for 20 mins until golden.


Nutritional Information

Energy 265kcals
Protein 15g
Fat 10g
Carbohydrate 32g

Source of Fibre, Calcium, Iron, Vitamin C