Ground Elder Layered Pancakes is a modern British recipe for a classic vegetarian dish of milk, flour and egg pancakes with oats that are layered and filled with a mix of spinach, ground elder, ground ivy, wild garlic, sour cream and mozzarella cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Ground Elder Layered Pancakes.
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Ingredients:
For the Pancakes:
500ml milk
sea salt, to taste
100g plain flour
4 eggs, separated
50g rolled oats
60g butter
groundnut oil, for frying
For the Filling:
750g spinach, coarsely ground
2 handfuls ground elder greens, coarsely ground
20g butter
1/2 handful ground ivy greens, finely chopped
a few wild garlic leaves, finely chopped
100g sour cream
300g Mozzarella cheese
Method:
Begin with the pancakes. In a bowl, whisk together the milk, salt and flour to form a batter then set aside to rest for 20 minutes. After this time blend the egg yolks into the batter then add the egg whites to a clean and dry bowl and whisk until stiff.
Melt the butter in a pan, add the rolled oats and fry until golden. Add the oats to the batter then gently fold in the beaten egg whites.
Heat a little of the groundnut oil in a pan (easiest if you wet some kitchen paper and rub this over the pan) then add a ladle of the batter and spread to form a pancake. Cook for about 3 minutes on either side, until golden then transfer to an oven to keep warm as you cook the remaining pancakes.
For the filling, melt the butter in a pan, add the spinach, ground elder, ivy greens and wild garlic leaves. Fry in butter for a few minutes, until wilted then stir in the sour cream. Bring to a simmer and cook for 5 minutes.
Now stack the pancakes in an oven-proof dish, with a layer of the creamy filling spooned between each one. Crumble the Mozzarella cheese over the top then transfer to an oven pre-heated to 200°C and bake for about 7 minutes.
