Print Recipe
https://www.flyinggoosebrand.com/wp-content/uploads/2019/04/Savoury-Green-Pancakes-min.pdf
1. Combine the flour, baking powder and salt in a bowl. In a separate bowl, mix the eggs, butter and mil. Chuck them in a food mixer along with the cooked spinach and Green Sriracha, and blitz until smooth.
2. Stir the wet and dry ingredients together. If the batter is too thick, add a splash of olive oil followed by a big spoonful of the pancake batter. Cook each pancake for roughly 2 minutes on each side, or until cooked through.
3. Serve your spicy pancakes with a dollop of sour cream, and a swirl of smoked salmon - garnishing with a handful of garden peas and a flourish of mint and basil leaves (if you're feeling fancy). Dig in!
2. Stir the wet and dry ingredients together. If the batter is too thick, add a splash of olive oil followed by a big spoonful of the pancake batter. Cook each pancake for roughly 2 minutes on each side, or until cooked through.
3. Serve your spicy pancakes with a dollop of sour cream, and a swirl of smoked salmon - garnishing with a handful of garden peas and a flourish of mint and basil leaves (if you're feeling fancy). Dig in!
Ingredients
175g plain flour
1 tsp baking powder
1/2 tsp salt
250ml milk
2 eggs
4 tbsp melted butter
100g baby spinach, cooked
2 tsp Green Sriracha Sauce
4 tsp olive oil, for frying
To garnish:
100g garden peas, cooked
150g smoked salmon
6tbsp sour cream
Salt and pepper to taste
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