We’re big fan of pancakes. Sweet ones, savoury ones, simple ones, fancy ones, even honey cloud ones. There’s something versatile and comforting about them.
On weekdays we eat two lunches out while meeting up with friends, so for the other three days I try to make an effort for it not to be our usual eat out failsafe of omelette or sandwich. This green pancake recipe is paired down from what we sometimes have for dinner and it makes just the right amount for LB and me. It uses one of the most useful pieces of kitchen equipment I currently own – a non-stick 20cm frying pan.
You can easily change the filling with these pancakes, it’s great for using up leftovers. As long as you keep the cheese to bind the pancakes anything goes. LB goes through phases with avocado. Sometimes she eats it with gusto, sometimes she eyes and pokes it with suspicion. Though often pair anything with cheese and she’ll eat it.
There isn’t really a grown up twist with these, though I may give myself a bigger generic name for klonopin share of ham and twist of salt.
Makes enough for one grown up and a little one (Approximately 4 pancakes)
- 50g spinach (I often use frozen)
- 75g plain flour
- 1 egg
- 150ml whole milk
- 1 spring onion
- unsalted butter
- 1 avocado, sliced
- 40g grated cheese
- black pepper
- Put the spinach, flour, egg, milk and spring onion in a blender and blitz until you have a smooth, green-flecked pancake batter.
- Heat a 20cm frying pan with a small amount of butter. Pour in enough batter to make a thin layer on the bottom of the frying pan.
- Allow to cook for a minute or two then flip over. Sprinkle the sliced avocado, ham, cheese and pinch of black pepper over the cooked surface of the pancake. Allow to cook for a minute then fold pancake in half. Press down lightly on the back of the pancake to help seal it. Cook for approximately 1 minute then flip over to brown the other side.
- Place pancake on a plate in warm oven then continue with the rest of the batch. Serve warm soon after being made.