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SW Sarah
By SW Sarah

Green pancakes

5 steps
Prep:30minCook:30min
Add some colour to your breakfast pancakes – using a low heat to fry these pancakes ensures that the green colour is preserved.
Updated at: Thu, 17 Aug 2023 03:46:02 GMT

Nutrition balance score

Unbalanced
Glycemic Index
71
High
Glycemic Load
12
Moderate

Nutrition per serving

Calories118.2 kcal (6%)
Total Fat3.4 g (5%)
Carbs17.1 g (7%)
Sugars1.2 g (1%)
Protein4.6 g (9%)
Sodium422.2 mg (21%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Put the spinach, flour, baking powder, eggs and milk in a food processor. Add the salt and lots of ground black pepper and blend until as smooth as possible.
Step 2
Brush a little of the oil over the base of a large non-stick frying pan and set over a low heat. (Using a low heat will help preserve the green colour of the pancakes.)
Step 3
Drop three small ladles full of the pancake mixture into the frying pan, spacing well apart. Each one should spread slowly to be around 8cm/3¼in in diameter. Cook for 1½–2 minutes, or until the pancakes rise, bubbles appear and their surface appears almost dry. Flip over with a palette knife and cook on the other side for a further minute.
Step 4
Transfer the three cooked pancakes to a warmed plate, cover with foil and a dry tea towel to help retain the heat. Cook the remaining nine pancakes in exactly the same way, greasing the pan with a little oil between each batch. If the pancake mixture begins to get too thick to pour, simply whisk in a little extra milk.
Step 5
Serve the pancakes in piles topped with butter and grated cheese.
View on bbc.co.uk
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