Feel-good-food expert Liz Earle shares an exclusive pancake recipe.
Incredibly tasty and packed with potent nutrients, these gorgeous green pancakes are fantastic with fish.
Serves 4
Ingredients:
- For the pancakes
- 150g frozen spinach, defrosted
- 200g self-raising flour or non GM-soya flour
- 1 tsp baking powder
- 1 tsp spirulina powder
- 1 large egg and 1 egg yolk
- 150ml organic whole milk
- 25g melted butter, plus a knob of butter for frying
- For the filling
- 200g tub low-fat crème fraîche
- 1 shallot, finely diced
- 1 tbsp capers, chopped
- 200g organic smoked salmon
- Handful fresh spinach and lemon wedges to serve
Method:
Line a sieve with kitchen paper and set over a large bowl. Tip the spinach into the sieve and drain for 20 minutes, or until most of the liquid has been removed. Run a knife through the spinach to finely chop.
Mix the flour, baking powder and spirulina in a large bowl. Whisk the milk and egg together with the melted butter in a separate bowl, then stir in the chopped spinach. Form a well in the centre of the dry ingredients, and whisk in the wet ingredients to make a thick, green batter.
Heat the knob of butter in a large non-stick frying pan. Drop heaped tablespoons of mixture into the pan and cook for 2-3 minutes or until small bubbles appear on the surface. Carefully flip the pancakes over and cook for a further 2 minutes. Remove from the pan, cover loosely with foil and keep warm whilst you cook the rest of the pancakes.
For the filling put the crème fraîche into a small bowl and stir in the shallots and capers. Divide the pancakes between plates, add a dollop of crème fraîche to each, layer over some smoked salmon and add a handful of spinach leaves. Serve with lemon wedges to squeeze and plenty of black pepper.
Recipe provided exclusively for Coast by Liz Earle. Find more in the Spring 2015 edition of Liz Earle Wellbeing.
