Speckled Frog Pancakes Recipe | Abel & Cole

Speckled Frog Pancakes

Cooking time
Serves4-6 people

We promise no frogs were harmed in the making of these pancakes. Instead, they get their gorgeous green colour from baby leaf spinach and their speckles from plump raisins.

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  • 150g plain flour (see our note below)
  • 1 tsp baking powder
  • A pinch of sea salt
  • 2 eggs
  • 100ml full cream milk
  • 2 tbsp sugar or honey (optional)
  • 1 tsp vanilla extract or seeds from ½ vanilla pod
  • 100g baby leaf spinach
  • 1 tsp mixed spice
  • 3 tbsp raisins
  • 2 tbsp butter, plus extra for frying (or you can use coconut oil)

Prep: 10 mins | Cook: 25 mins You can pretty much use any kind of flour – buckwheat, gluten-free, wholemeal, spelt, rye… whatever you prefer. If you use a wholegrain flour, lower the amount to 125g.

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1. Tip the flour into a blender. Add the baking powder and the salt. Crack in the eggs. Pour in the milk. Add the honey/sugar, vanilla, baby leaf spinach and mixed spice. Blitz everything together to make a batter the consistency of double cream. Stir in the raisins.
2. Set a large frying pan over high heat. Add 2 tbsp butter or oil. Swirl the butter or oil around the pan until melted. Whisk into the batter.
3. Add a fresh gloss of butter or oil to the pan, just enough to coat it. Dollop 1-2 tbsp batter to the pan for each pancake, depending on how big you want them. You should be able to cook 2-3 pancakes at a time. Cook for 2-3 mins till the top of the pancakes starts to look set and lots of bubbles have formed.
4. Flip the pancakes over with a spatula or palette knife. Cook for another 2-3 mins till golden brown and set underneath. Pop on a plate. Repeat till the batter is used up, adding more butter or oil to the pan as you need it. You can keep the pancakes warm in a low oven as you cook them. Serve with your favourite pancake toppings.
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Fabulous! Recipe works well, I tried it with buckwheat flour and adjusted the amount of flour as instructed. This yielded double cream consistency batter as described. I also made a savoury version by replacing dried fruit, vanilla and sugar with ground black pepper and grated nutmeg - super under poached eggs!