• 175g plain flour
  • 1 tbsp granulated sugar
  • 1 tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 300ml buttermilk
  • 1 medium egg
  • 25g unsalted butter, melted and cooled
  • 100g spinach, wilted and excess water squeezed out
  • 4 tsp olive oil


  1. 1

    Combine the flour, sugar, baking powder and bicarbonate of soda in a bowl.

  2. 2

    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.

  3. 3

    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.

Nutritional Details

Each serving provides
  • Energy 1269kj 303kcal 15%
  • Fat 9.8g 14%
  • Saturates 4.1g 21%
  • Sugars 8.1g 9%
  • Salt 0.77g 13%

% of the Reference Intakes

Typical values per 100g: Energy 934kj/223kcal

Each serving provides

41.9g carbohydrate 1.0g fibre 10.2g protein

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