The BBC Good Food logo
A single serving of spinach pancakes with harissa yogurt & poached eggs

Spinach pancakes with harissa yogurt & poached eggs

A star rating of 5 out of 5.2 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 2

Make these spiced green pancakes with poached eggs for brunch – they not only taste great, but boast the added benefits of iron and vitamin K

  • Vegetarian
Nutrition:
NutrientUnit
kcal735
fat37g
saturates19g
carbs71g
sugars12g
fibre4g
protein28g
salt1.93g
Advertisement

Ingredients

  • 100g spinach
  • 50g butter
  • 3 eggs
  • 150g plain flour
  • ¼ tsp ground nutmeg
  • 1 tsp baking powder
  • semi-skimmed milk
  • 150g natural yogurt
  • 1-2 tbsp rose harissa
  • white vinegar
  • 1 tsp nigella seeds (optional)

Method

  • STEP 1

    Cook the spinach in a non-stick frying pan over a medium heat for a few minutes until wilted. Transfer to a food processor, then return the pan to the heat and melt the butter. Cool the butter for a minute, then pour into the food processor with the spinach. Crack in one egg and blitz until the spinach is finely chopped (a few green flecks are fine).

  • STEP 2

    Mix the flour, nutmeg and baking powder together, then add to the food processor and blitz to combine. Pour in 250ml milk and blitz for another 1-2 mins until a batter forms. If you prefer thinner pancakes, add another 50ml milk. Pour the batter into a jug or bowl.

  • STEP 3

    Mix the yogurt with the harissa in a small bowl to taste. Set aside. Return the pan to a medium-low heat. When the residual butter in the pan is sizzling, pour in a ladleful of batter and cook for 2 mins until the top of the pancake is nearly set. Flip and cook for another 1 min until cooked and lightly golden. Transfer to a baking tray inside a low oven to keep warm. Repeat with the rest of the batter, making four to six pancakes.

  • STEP 4

    Crack the remaining eggs into ramekins. Bring a pan of water to a simmer, add a drop of vinegar and stir to create a gentle whirlpool. Tip in one egg and cook for 3-4 mins until the white is set. Lift onto kitchen paper to drain using a slotted spoon. Repeat with the remaining egg. Top the pancakes with the harissa yogurt, poached eggs and a sprinkling of nigella seeds, if you like.

Recipe from Good Food magazine, April 2022

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.2 ratings
Advertisement
Advertisement
Advertisement

Sponsored content