5 Farmdrop products in this recipe
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).
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.
From the Larder - 1 egg - 1 tsp baking powder - oil for frying - Salt and pepper