Super Simple Spinach Pancakes
Serves 2
Veggie
Don’t let those leftover greens go to waste! Give them a new lease on life by mixing them into your pancake batter.
Who says pancakes have to be basic? Jordan, Higgidy’s culinary chef just upped the ante by adding some leftover spinach to the mix! These green pancakes not only look Instagram-worthy, but they’re also packed with nutrients and flavour. We’ve had ours with a Cheddar cheese and tomato filling but feel free to get inventive!
Serves:
2Equipment:
- mixing bowl
- hand blender
- non-stick frying pan
Ingredients
For the pancakes
2 eggs
100g plain flour
300ml milk
75g of baby spinach
Salt and freshly ground black pepper
Olive oil, for frying
For the filling
100g Cheddar cheese, grated
100g cherry tomatoes, quartered
Method
- 1
Crack the eggs into a mixing bowl, add the flour, milk and spinach with a pinch of salt and freshly ground black pepper. Use a hand blender to blend until smooth. Once mixed, chill the pancake mix in the fridge for 1 hour.
- 2
Place a large non-stick frying pan on a medium heat, add a drizzle of olive oil to the pan and pour in a thin layer of the batter, swirling it around the pan. Cook on one side for 2 minutes, then flip the pancake and cook for a further 2 minutes.
- 3
Scatter the Cheddar cheese and cherry tomatoes on top and roll your pancake. Leave to rest in the pan and serve immediately.
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