Ingredients

The following ingredients have 6 Servings
  • 50 g baby leaf spinach
  • 4 free range eggs
  • 450 ml semi skimmed milk
  • 150 ml water
  • 200 g plain flour
  • Pinch salt
  • 1 tsp butter (for frying)

Instruction

  • Choice of toppings – I had a mixture of ham, sweetcorn and cheese.
  • Place the spinach, eggs, milk and water into a blender and whizz at top speed until blended. Turn the off the blender, add the flour and whizz at the lowest speed for about 15 seconds until the mix is smooth and the consistency of thin cream.
  • Smear a little butter into a large non stick frying pan over a medium heat, and pour in about half a ladle of the pancake batter.
  • Tilt the pan gently swirling the batter to spread it out, and return to the heat. Cook for about 45 seconds to a minute until solid, and either flip with a spatula or fish slice or toss. Cook the other side for 30 seconds or so until done.
  • Cover with your choice of toppings and pop under a hot grill for about 45 seconds until any cheese has melted, serve immediately.