- 284ml pot buttermilk
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 1 egg, beaten, plus 2 poached eggs per person, to serve (optional)
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 200g spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 175g buckwheat flour
- 1 tsp gluten-free baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- pinch of paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- rapeseed oil, for frying
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Boil the kettle, and put the buttermilk and beaten egg in a food processor. Put the spinach in a colander and pour over boiling water to wilt. Squeeze out any excess water, add to the processor and blitz to a smooth purée.
Put all the dry ingredients, plus 1 tsp salt, in a bowl and gradually mix in the purée. If a little thick, add 1 tbsp water to loosen to a batter consistency.
Heat a drizzle of oil in a large, non-stick pan over a medium heat and spoon in two or three ladlefuls of batter. Cook for 1-2 mins or until bubbles appear, then flip over for 1 min more or until cooked. Repeat until you have 12 pancakes. Serve topped with poached eggs, if you like.