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Curried Spinach Pancakes

Curried Spinach Pancakes

Serves pea 2 Clock icon 15 minutes
Pop-eyes brunch of choice, these vibrant green pancakes are wonderfully fluffy, delicately spiced and full of goodies from our iron-rich super spinach. Serve with yoghurt and toasted nuts for breakfast, alongside a curry or fry as thin as you can, fill with a crunchy salad, roll up and have for lunch.

5 Farmdrop products in this recipe

£ 6 .45
5 items.

Here's how you do it

  1. Add the spinach leaves, milk, the zest and juice from 1/2 the lemon, curry powder, coriander leaves, flour, egg and baking powder to a food processor with a good pinch of salt and pepper. Blitz to a batter (don't worry if there are a few lumps).

  2. Heat a glug of oil in a non stick frying pan. Add a ladle of batter and cook the pancake for about a minute until the surface begins to bubble. Flip and cook on the other side. Repeat with the rest of the pancakes and serve straight away.


  • 100g spinach leaves, washed
  • 450ml milk
  • 1.5 tsp mild curry powder
  • 25g coriander leaves, washed
  • 125g plain flour

From the Larder - 1 egg - 1 tsp baking powder - oil for frying - Salt and pepper

Suitable for

  • Vegetarians