SPINACH, TOMATO AND MOZZARELLA PANCAKE BAKE

THIS DELICIOUS SAVOURY PANCAKE BAKE IS THE PERFECT MEAL FOR SHROVE TUESDAY

Preparation time: 20min Cooking time: 30min

INGREDIENTS (Serves 4) ◆ 200g plain flour ◆ 1tsp salt ◆ 2 large eggs ◆ 500ml milk ◆ A few drops of vegetable oil ◆ 350g fresh spinach ◆ 6 large tomatoes, thinly sliced ◆ 225g grated mozzarella cheese ◆ 350g jar tomato & basil pasta sauce ◆ Salt and freshly ground black pepper ◆ Basil leaves, to garnish

1 Preheat the oven to 180°C, Fan Oven 160°C, Gas Mark 4. Put the flour and salt into a large bowl and add the eggs and milk. Beat together using a hand whisk to make a smooth batter. Allow to stand for a few minutes. 2 Heat a heavy-based pancake pan, and add a few drops of vegetable oil. Pour in some batter, tilting the pan around to make a thin pancake. Cook over a medium heat, and when it has set on the sur face, flip over to cook the other side. Cool on sheets of kitchen paper. Make 5-6 pancakes until all the batter is used up, adding a little vegetable oil to the pan each time. 3 Put the spinach into a colander and pour over a kettleful of boiling water to wilt the leaves. Run under the cold tap for a few moments, then drain well, squeezing out any surplus moisture.

4 Reserve a few slices of tomato and a small handful of the grated cheese. 5 Place a pancake into a lightly greased round baking dish, spread with pasta sauce, then top with spinach, sliced tomatoes, grated cheese and a little salt and pepper. Top with another pancake and continue to layer up the ingredients, finishing with a pancake. 6 Arrange the reserved tomato slices on the top and sprinkle with grated cheese, then transfer to the oven and bake for 25-30 minutes. Cool for a few minutes, then slice into wedges and serve, garnished with basil leaves.

COOK’S TIP: You could just stack up the pancakes on a greased baking sheet if you don’t have a suitable baking dish.