- 175 g plain flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 0.25 tsp bicarbonate of soda
- 284 ml buttermilk
- 1 medium egg
- 25 g unsalted butter, melted and cooled
- 100 g spinach, wilted and excess water squeezed out
- 4 tsp olive oil
Combine the flour, sugar, baking powder and bicarbonate of soda in a bowl.
In another bowl, whisk together the buttermilk, egg and melted butter. Place the egg mixture in a food processor with the spinach and purée until smooth. Mix into the dry ingredients until just combined. If the batter is too thick, add a dash of water to thin.
Heat 1 tsp olive oil in a large frying pan over a medium heat. Drop spoonfuls of the batter into the pan, spreading to make 4 pancakes about 7.5cm in diameter. Cook the pancakes until bubbles form on the surface – about 2 minutes – then flip over and cook on the other side for another 2 minutes or until golden. Repeat to use up the remaining oil and batter, keeping the cooked pancakes warm between layers of baking parchment until you're ready to serve.