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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.
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.
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!