Spinach pancake with cream cheese and chives recipe
Blending spinach into the batter gives the pancakes a gorgeous green hue.
Prep time: 5 minutes | Cooking time: 5 minutes
SERVES
Two
INGREDIENTS
100g plain flour
180ml unsweetened soya milk, chilled
Generous handful of spinach
Generous pinch of sea salt and black pepper
6 tbsp sunflower oil
3 heaped tbsp cream cheese, vegan if you prefer
Small handful of chives, very finely chopped
METHOD
Put the flour, soya milk, spinach leaves and sea salt in a high-powered jug blender or food processor, and blitz until you have a smooth green batter.
Heat one tablespoon of the oil in a frying pan over a medium-high heat. Test if the oil is hot by adding a drop of the pancake batter to the pan; if it sizzles and becomes golden within 30 seconds, the oil is at the optimum temperature.
Add about a ladleful of batter to the pan to make one pancake, swirling the batter around the pan to coat the base evenly.
When the pancake becomes slightly crisp after two or three minutes, carefully flip it on to the other side and cook for a further two or three minutes. Drain on paper towels and keep warm while you cook the remaining pancakes, adding a tablespoon of oil to the pan each time.
In a small bowl, stir together the cream cheese and the chives. Spread or spoon the cream cheese on to the pancakes and serve, sprinkled with a few extra chopped chives, if you like, and a pinch of black pepper.
Recipe from Five Ingredient Vegan by Katy Beskow (Quadrille, £20)
