This is an idea given to me by a fellow mum. They are so delicious I always hope the kids leave some but sadly they rarely do! These pancakes are thicker than the conventional ones, and more pliable. A bit like thin crumpets. They are great for both main course and pudding, small kids and big ones.
1 egg
40g washed baby spinach
1/2 tsp nutmeg
4 heaped tbsp flour
2 tbsp oats
1 tbsp greek yoghurt
Pinch salt
1/2 pint milk
Put the lot in the blender or food processor and blend until you have a green batter. Test for thickness. It should easily coat the back of a spoon but still be pourable. If too thick add a little milk, if too thin add another tbsp of flour, then remix.
Heat a non stick pan on a medium heat – too hot and they will burn, too cold and they’ll be pale and flabby! Pour in a drop of oil and wipe around with a piece of kitchen towel.
Pour in a saucer sized amount of batter. When the creaminess has disappeared from the top, flip over and cook the other side for around a minute. Remove from pan and put on a plate in a warm oven. Then start again.
Serve the pile of green pancakes with grated cheese and pieces of ham to roll up with. When you are bored of that switch to applesauce, lemon and sugar, maple syrup and banana or nutella! Main course and pud in one. This is great when you have other kids to feed.
TIP: make a double batch and have two frying pans on the go. If they are big ones you can fit up to three pancakes in the pan at once.
If not eating immediately, don’t keep them warm, just wrap in foil once cool then refrigerate. Just reheat them in their foil pack in the oven or unwrap, put on a plate, and microwave.
