Pancakes are quick and easy, if only they were more savoury… I mean you could have sweet pancakes for dinner – I’m not stopping you – but I need some savoury!
These spinach pancakes are super easy to whip up, and are pretty fool-proof. Just make sure you have a decent non-stick pan, or use plenty of butter or oil to compensate.
Top the glorious green pancakes with cottage cheese and a tomato salad and you’ve got a great spring or summer dinner (or brunch!)
Adapted from Veg by Jamie Oliver
- 1 Egg large
- 135 g Flour plain
- 1 tsp Baking Powder
- 225 ml Milk
- 100 g Spinach fresh or frozen
- 200 g Cottage Cheese
- 200 g Cherry Tomatoes
- 2 Spring Onions/Scallions
- ¼ Cucumber
- 1 Lemon juiced
- Handful Parsley
- 1 tbsp Olive Oil extra virgin
- Add the milk, egg, flour, baking powder, ¾ of the spinach, and a pinch of salt and pepper to a blender or food processor and blend until smooth. Let sit while you make the salad.
- Cut the cherry tomatoes in half, chop the cucumber into small chunks, and finely chop the parsley and spring onions. Toss the chopped vegetables and herbs in a bowl with the remaining spinach, olive oil, lemon juice, and a little salt and pepper.
- Place a small non-stick frying pan over a medium heat and add a very small drizzle of oil. Once hot, swirl the oil around the pan.
- You should have enough batter to make four pancakes, about the size of an American style pancake rather than a crepe. Pour ¼ of the batter into the centre of the pan. Once you see a few bubbles coming up through the batter, about two minutes, flip the pancake and cook on the other side for about two or three minutes. They should be brown but not too dark. Repeat to make four pancakes.
- To serve, pile two pancakes on a dinner plate, spoon a generous portion of cottage cheese on top, and finish with a scoop of the salad.