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. 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.
We’re doing our best to feed the nation and are now working with the government to prioritise the nation’s most vulnerable people for home delivery. This forum is not managed by customer services, please follow this link for more information and how to get in touch.
1 Comment