Hogweed Pancakes is a modern British recipe for a classic vegetarian dish of flour, milk and egg batter pancakes filled with a mix of chard, onion, hogweed shoots, tomato, garlic and Parmesan cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Hogweed Pancakes.
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Ingredients:
For the Pancakes:
150g plain flour
250ml milk
2 eggs
sea salt, to taste
oil for frying
For the Filling:
250g Swiss chard, finely chopped
1 medium onion, finely chopped
5 handfuls common hogweed shoots, coarsely sliced
1 large tomato, diced
2 garlic cloves, crushed
3 tbsp butter for frying
1 tbsp paprika
250ml water, lightly-salted
3 tbsp (heaped) Parmesan cheese
Method:
Whisk together the flour, milk, eggs and salt in a bowl to form a batter. Add a little oil to a pan and use the batter to make 4 pancakes. Cook for about 3 minutes per side, until done, then transfer to a low oven to keep warm.
Melt the butter in a pan, add the onion and garlic and fry for about 4 minutes, or until softened. Stir in the paprika then add the Swiss chard and the hogweed. Fry gently for 2 minutes then stir in the tomato, add the water, bring to a simmer and cook for 20 minutes. Finally add the cheese.
Divide the filling mixture between the four pancakes then roll them up and serve hot.
