Pancake Day - Spinach and Mozzarella Pancake Bake

It's Shrove Tuesday - Pancake day.

Shrove Tuesday or Pancake Day is the Tuesday immediately preceding Ash Wednesday and the commencement of Lent. This date is determined each year by the dates of Easter.

The expression "Shrove Tuesday" comes from the word  meaning "absolve".

Many people believe that they should give up their excesses and indulgences for Lent. Therefore Shrove Tuesday is the last day of indulgence prior to the forty days of the penitential time of Lent.

The term Mardi Gras is French for "Fat Tuesday", referring to the practice of the last night of eating richer, fatty foods before the ritual fasting of the Lent. 

Like many European and UK holidays the Pancake day was originally a pagan celebration. Before the Christian era, the Slavs believed that the change of seasons was a struggle between Jarilo, the god of vegetation (the Green Man), fertility and springtime, and the evil spirits of cold and darkness.  

People believed that they had to help Jarilo fight the darkness and the winter cold and thereby bring in the spring time. The most important way for them to do this was by the making and eating pancakes at Shrovetide (a week- long celebration). The hot pancakes symbolised the sun and its return.

I love traditions such as these and many people indulge in sweet pancakes (eg with lemon juice and sugar) on Shrove Tuesday but this year I decided to make a savoury version of pancakes which we had for dinner. This is a low-fat vegetarian recipe which is very tasty while still being good for you. 

Spinach and Mozzarella Pancakes: 

Firstly the Pancakes:  
very easy - and much tastier and fresher than the bought ones. 

You will need: 

1 cup gluten free plain flour mix 
pinch of salt
2 eggs 
2 cups milk

How to make your  pancakes : 

Sift the flour and salt into a bowl and add the eggs and mix. Gradually add the milk and mix thoroughly, making sure there are no lumps in the mixture.  
Beat well until bubbles rise and then pop the mix into the fridge for at least an hour. 

Heat a fry pan and lightly grease with butter. Pour about 1/2 cup of the mix into the fry pan and swirl the pan around to create a round thin layer of mixture. 

Watch for  bubbles to appear in the upper side of the pancake and then turn the pancake over - you'll see that the first side is a lovely light brown colour. 

Cook the reverse side until also lightly browned.  

Repeat until all the mixture has been used up - this should make about 7-8 medium sized pancakes.

Set aside and allow to cool. 

Now for the filling : 

You will need: 

1 large red onion - chopped
3 fat cloves of garlic- finely chopped
2 tablespoons vegetable oil or butter
400- 500  grms of baby spinach leaves
2 tblspns Lemon flavoured olive oil
2 large mozzarella balls
5500 - 600 grms of Tomato pasta sauce or tinned tomatoes with garlic and herbs 
Magic Ingredient - 1/2 tspn of Nutmeg 


Make your filling: 

Heat the oil in a large pan and gently fry up your onion and garlic until soft. 
Add the spinach leaves, mix and blanch in the heat. 

Add the Magic Ingredient - the Nutmeg and stir in 

Now add and stir in one chopped up large mozzarella ball. 

Allow the filling mix to cool. 

Put some of the filling into the middle of each pancake and roll up . 

Fit the pancake rolls into a lightly greased oven dish.

Cover the pancakes with the tomato sauce. 

Slice  the second large mozzarella ball and  arrange on top of the sauce. 

Cook the pancakes for about 40 mins in the oven at around 350 degrees C. 

Serve with a fresh green salad. 

A great way to indulge. 

Keep an eye out for my next blog - for the green salad recipe to go with this pancake dish. 

Ruthie Phillips