zoom Three cheese kale pancakes

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    Three cheese kale pancakes

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    Three cheese kale pancakes

    Hardy winter kale is a great veg to add to your salad drawer at this time of year. It’s packed with vitamins A and C and is also a good source of calcium. 

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55

    Serves: 4


    200g pack essential Waitrose Kale
    250g tub essential Waitrose Italian Ricotta
    40g essential Waitrose Grated Parmigiano Reggiano
    480g pack 8 Waitrose Pancakes
    555g jar essential Waitrose Tomato, Onion & Garlic Pasta Sauce
    150g tub essential Waitrose Italian Mozzarella Cherries, drained 


    1. Preheat the oven to 200°C, gas mark 6. Cook the kale in a large pan of boiling water for 8–10 minutes until tender. Drain and cool, squeezing out any excess water. Roughly chop, discarding any large stalks then transfer to a bowl.

    2. Add the ricotta and Parmigiano Reggiano to the kale and mix well. Divide the mixture between the pancakes, rolling up each one to enclose the filling.

    3. Pour half the sauce into the base of a large heatproof dish and lay the pancake rolls snugly on top. Pour the rest of the sauce over the centre of the pancakes and scatter over the mozzarella cherries. Bake for 30 minutes until bubbling and piping hot. 

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    Cook’s tip
    To add even more Italian flavour, add some freshly chopped basil to the ricotta before mixing with the kale.


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