spinach and pea pancakes
- 1 cup (150g) plain (all-purpose) flour
- 3 eggs
- 2 cups (500ml) milk
- 2 cups (40g) baby spinach leaves
- 1 cup (140g) frozen peas, thawed
- sea salt and cracked black pepper
- 1 tablespoon extra virgin olive oil, plus extra to serve
- ½ cup (125g) goat’s curd
- chilli flakes, to serve
- 1 cup (140g) frozen peas, extra, thawed and crushed
- snow pea (mange tout) tendrils, to serve+
- Place the flour, eggs, milk, spinach, peas, salt and pepper in a blender and blend until smooth. Heat a medium non-stick frying pan over high heat. Brush the pan with a little of the oil and add ⅓ cup of the batter, swirling to thinly coat the pan. Cook for 1–2 minutes or until cooked through. Remove the pancake and repeat with remaining oil and batter. Divide the pancakes between plates. Top with goat’s curd, chilli, peas and snow pea tendrils. Drizzle with extra oil to serve. Serves 4
TIPS + TRICKS
+ Snow pea tendrils are available at many supermarkets and greengrocers.
Photography: William Meppem
© DONNA HAY GROUP
