Speckled Frog Pancakes Recipe | Abel & Cole

Speckled Frog Pancakes

Cooking time
Serves4-6 people
Vegetarians

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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layout 1 comment

Ingredients

  • 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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Method

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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Momma

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Trinity_303

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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!