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Add the spinach, milk, lemon zest and juice, curry powder, flour, egg, baking powder and a pinch of seasoning to a blender. Blitz to a smooth batter.
Heat a glug of oil in a non stick frying pan. Add a ladle of batter and cook for about a minute until the pancake begins to bubble. Take a peek on the underside...it should be just starting to brown. Flip and cook on the other side.
Repeats with the rest of the batter. Stack your pancakes high and serve with yoghurt and toasted almonds and serve.
From the Larder