- 150g plain flour
- 1 tsp baking powder
- 2 eggs
- 100ml full cream milk
- 2 tbsp sugar or honey (optional)
- 1 tsp vanilla extract or seeds from ½ vanilla pod (optional)
- 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
1. Tip the flour into a blender. Add the baking powder and a pinch of salt. Crack in the eggs. Pour in the milk. Add the honey or sugar (if you're using it), the 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, such as butter, honey and a squeeze of lemon juice.
5. Fun With Flour
You can use almost any kind of flour in these pancakes: buckwheat, gluten-free, wholemeal, spelt, rye… whatever you prefer. But if you use a wholegrain flour, lower the amount to 125g.