Pancake day has come around pretty early this year but I’m already planning on getting sweet and savoury pancakes into my week. My housemate has been making me lots of spinach pancakes recently so I decided to make my own twist on it ready for Tuesday and many brunches beyond. Valentine’s Day also falls this week. Unsurprisingly, I’m way more interested in the prospect of pancakes, but you might want to combine the two by making this dish as an indulgent breakfast -or get someone to make them for you!
The advantage of both pea and spinach is that their taste is quite subtle so they don’t overwhelm the pancakes, allowing for you to have fun with the toppings. I love the sweet sharpness of feta combined with pomegranate if you have them as well.
- A large handful of fresh spinach
- 1 cup of frozen peas
- 1 cup of oat milk
- 1 heaped cup of buckwheat flour (wholemeal is also fine)
- 1 medium free range egg
- 1 tsp baking powder
- Pinch of salt
- Rapeseed or olive oil
- Feta cheese (about 30-50g per person)
- Optional: pomegranate seeds
- In a bowl, pour hot water over the spinach and peas to defrost the peas and slightly wilt the spinach. Drain off the liquid after a couple of minutes.
- Blend all the pancake ingredients together until smooth.
- Heat a frying pan or griddle on a medium-high heat, adding a tablespoon of oil. When hot (a drop of water should "bounce" across the surface of the pan once it is), pour a ladle of pancake mix onto the pan.
- When bubbles appear on the surface, after around a minute, grab a spatula and flip the pancake. After another minute, the second side should be cooked, so pop onto a plate whilst you cook the rest. Add extra oil to the pan if needed as you cook the rest of the batter.
- To serve, stack up pancakes and top with crumbled feta and pomegranate seeds.
These pancakes absolutely got the seal of approval from my housemates, so I’d love to know how you found them!