Creamy Mushroom and Spinach-Stuffed Irish Soda Bread Pancakes with Vegetarian Black Pudding Sausages and Crispy Kale

Allergens

Gluten (wheat) - Dairy (butter, buttermilk)

Ingredients

• 2 cups all
• purpose flour 1 cup whole wheat flour 1 tbsp baking powder 1 tsp salt 1/4 cup cold unsalted butter, cubed 1 1/3 cups buttermilk 2 large eggs 1 tbsp olive oil 1 small onion, finely chopped 2 cups baby spinach 8 oz cremini mushrooms, sliced 1/4 cup vegetarian black pudding sausage mix 1/4 cup all
• purpose flour (for stuffing) 1/2 cup kale leaves, roughly chopped Salt and pepper to taste

Instructions

1. a. In a large bowl, whisk together the flours, baking powder, salt, and cold cubed butter. Cut in the butter until the mixture resembles coarse crumbs. b. In another bowl, mix together the buttermilk, eggs, and olive oil. Add this wet mixture to the dry ingredients, stirring until just combined. c. In a separate pan, sauté onion until translucent, then add spinach and cook for about 2 minutes. Next, add mushrooms and cook until they release their liquid and become tender. Season with salt and pepper. d. Spoon the vegetable mixture into the pancake batter in rounded dollops, then mix gently to incorporate. e. Heat a non stick skillet over medium heat and drop spoonfuls of batter onto it to form pancakes. Cook until golden brown on both sides. f. Pan fry the vegetarian black pudding sausages according to package instructions. g. In another pan, cook the kale until crispy. Serve hot.

Chef’s Insight

The key to perfect pancake texture lies in the balance between wet and dry ingredients.

Notes

The vegetarian black pudding sausages can be replaced with your favorite breakfast sausage or even some crispy bacon for a non-vegetarian option.