Kale pancakes with cottage cheese and avocado
Ingredients
|
Milk
|
300 ml |
|---|---|
|
Plain flour
|
150 g |
|
Kale
|
75 g |
|
Eggs
|
3 |
|
Coarse salt
|
½ tsp |
|
Butter (for frying)
|
15 g |
coleslaw
|
Virgin olive oil
|
2 tbsp |
|---|---|
|
Lemon juice
|
1 tbsp |
|
Dijon mustard
|
1 tsp |
|
Coarse salt
|
1 tsp |
|
Finely shredded red cabbages
|
500 g |
|
Finely chopped parsley
|
30 g |
To serve
|
Cottage cheese
|
450 g |
|---|---|
|
Thinly sliced avocados
|
2 |
Blending techniques for a smooth batter
For a perfectly smooth kale pancake batter, blend the ingredients on high speed for about one minute. Start by adding the liquid ingredients (milk and egg) first, followed by the flour, salt, and kale. This ensures even blending and prevents clumps from forming. If the batter is too thick, add a small splash of milk to adjust the consistency. For an ultra-smooth texture, use baby kale and ensure all the tough kale stems are removed before blending.
Fold your kale pancakes like a pro
For a restaurant-worthy fold and presentation, start by placing your filling on one half of the pancake. Fold the two opposite sides inward, then roll from one end to the other. For a more elegant style, fold it in half, then fold again to create a triangular shape. Folding while the pancakes are warm helps prevent cracking and keeps the filling securely inside.
Massage the cabbage for more flavour
Did you know that massaging cabbage before adding it to your kale pancakes enhances its flavour and texture? You do now! After tossing the cabbage with the lemon-mustard dressing, gently knead it with your hands for about two minutes. This softens the cabbage, making it tender while helping it absorb the tangy flavours of the dressing more effectively. Massaging also releases the cabbage's natural sweetness, creating a perfectly balanced salad.
Questions about kale pancakes
Level up your breakfast or dinner with our delicious kale pancakes. Here, we answer some of the most common questions about this versatile dish, covering everything from alternative ingredients to storage tips, to ensure you fully enjoy this satisfying dish.
What can I use instead of cottage cheese?
Can I use frozen kale instead of fresh?
Can I make these kale pancakes in advance?
Other recipes
Choosing the right kale
As the star ingredient of this recipe, selecting the right kale is essential. For a smooth, easy-to-blend batter, opt for tender baby kale, which has a milder flavour and softer texture. If using mature kale, remove the tough stems and chop the leaves finely before blending. Curly kale is a versatile choice, while lacinato (dinosaur) kale offers a deeper, slightly sweeter flavour. Fresh, vibrant green leaves without wilting or yellowing ensure the best results for your batter and overall taste.
Experiment with different fillings
Consider pairing the earthy flavour of kale with creamy feta, tangy goat cheese, or shredded cheddar for a rich, savoury twist. For added depth, incorporate sautéed mushrooms, caramelised onions, or roasted vegetables as flavourful fillings.
For inspiration, try the smoked salmon filling from these spinach pancakes – it will complement the kale batter just as beautifully. Alternatively, the filling from these spinach pancakes with chicken provides a hearty and satisfying option. Mix and match to create your favourite combinations, transforming each into a unique and delicious meal.
Creative presentation ideas
For an elegant look, fold the kale pancakes into neat triangles or roll them into wraps with the filling peeking out from one side. For a family-style dish, arrange them in overlapping circles on a platter with the coleslaw and toppings artfully placed in the centre.
For individual servings, use a ring mould to cut the pancakes into smaller rounds and stack them with the fillings (you can also add other ingredients like smoked salmon, feta, or sautéed mushrooms) for a refined appetiser. Add garnishes such as microgreens, edible flowers, or a drizzle of herb-infused oil for a pop of colour.
Flavour the cottage cheese topping
Take the cottage cheese topping to the next level by adding complementary flavours. Mix in finely chopped herbs like dill, parsley, or chives for a fresh, aromatic touch. A squeeze of lemon juice and a pinch of garlic powder can brighten the flavour, while a drizzle of honey adds subtle sweetness for balance. For extra creaminess, fold in a spoonful of skyr or Greek yogurt. Adjust the seasoning with salt and pepper to suit your taste and let the topping shine.
Prevent your pancakes from tearing
Keep your kale pancakes intact by ensuring your batter is the right consistency and not too thin. Heat your non-stick pan over medium heat and lightly grease it to avoid sticking. When pouring the batter, spread it evenly and avoid flipping too soon; wait until the edges are set and bubbles form on the surface. Use a wide, flat spatula to flip gently and confidently in one motion. Let them cook fully on the second side before removing it. If they tear during handling, let them cool slightly before rolling or folding, as warm pancakes are more pliable and easier to shape.
