January 28, 2013

Spinach Pancakes

These spinach pancakes are yet another all-time favourite of mine. Smothered with lingonberry jam, these pancakes make a perfect dinner for one (or two if you must share)!

Spinach Pancakes

2 eggs (organic, free-range)
500ml milk (full cream, organic)
about 150g plain flour
a pinch of salt
1 tablespoon olive oil (or melted butter)
150-200g baby spinach, blanched under hot water, chopped finely

butter (organic), for frying
lingonberry jam, for serving

1. Whisk eggs in a bowl and stir in half the milk, flour, salt and oil. Whisk until smooth, then add the rest of the milk and spinach and stir well to combine. Leave to rest for about half an hour. 

2. Fry small pancakes on hot frying pan (greased with butter) for a couple of minutes on each side. Serve with lingonberry jam.