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Spinach Curry Pancakes

Spinach Curry Pancakes

Serves pea 2 Clock icon 15
Serve these savoury pancakes with yoghurt and toasted nuts, alongside a curry or fry them as thin as you can, fill with a crunchy salad, roll up and have for lunch.

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Here's how you do it

  1. 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.

  2. 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.

  3. Repeats with the rest of the batter. Stack your pancakes high and serve with yoghurt and toasted almonds and serve.

Ingredients

  • 100g spinach leaves, washed
  • 450ml milk
  • zest 1 lemon, juice of half
  • 2 tsp mild curry powder
  • 150g plain flour

From the Larder

  • 1 egg
  • 1 heaped tsp baking powder
  • a glug of oil for frying
  • salt and pepper

Suitable for

  • Vegetarians