These spinach pancakes are quick and easy to make and delicious with a dollop of crème fraiche, sour cream or a scoop of fresh ricotta.
You will get between 6 and 9 pancakes from this recipe, depending on the size of the pan you use.
1 egg
250ml milk
250ml self raising flour
a pinch of salt
a 200g bag of baby spinach
Add all the ingredients into a blender or a suitable mixing jug for a hand blender.
Blend until all ingredients are incorporated and you are left with a beautiful green batter.
Heat a crépe or frying pan on medium heat and add a small amount of vegetable oil.
Now add enough batter to cover the base of the pan and wait.
For these pancakes to have that vibrant green colour, you want to cook them on one side only.
The pancakes are done once the entire surface is filled with little holes, as in the picture opposite.
Serve warm with:
salad
fresh or grated, mature cheese
smoked chicken
asparagus
poached eggs
crème fraiche, sour cream
pesto
My Whisk and I 