Wednesday 6th June 2018 09:10:45 PM


  1. 150g plain flower
  2. 140ml whole milk
  3. 40g spring onion
  4. 35g melted butter
  5. 20g sugar
  6. 1 large egg
  7. 5g baking powder
  8. 2g salt

To serve

  1. 2 avocados
  2. 60g cottage cheese
  3. 60g baby spinach
  4. 40g pomegranate seeds
  5. 30g wild garlic
  6. 25ml rapeseed
  7. 1/2 lemon
  8. A pinch of salt and pepper

Serves 2 – 3 people | Prep time – 30 mins | Cook time – 10 mins |

Equipment: 1 large frying pan


1. Sift the flour, baking powder, salt and caster sugar into a large bowl.

2. In a separate bowl or jug lightly whisk together the milk and eggs, then whisk in the melted butter.

3. Pour the milk mixture into the flour mixturbeat until smooth. Any lumps will soon disamixing. Add the spring onions and then let the batter stand fa few minutes.

4. Heat a non-stick frying pan over a medium heat and add a knob of butter. When melted, add a ladle of batter (or two if your frying pan is big enough). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over until both sides are golden brown and the pancake has risen to approx 1cm thick.

5. Repeat the process until you have used all the batter. You can keep the pancakes warm in a low oven but they are best fresh out of the pan.

6. Heat a small saucepan with half the rapeseed oil over medium heat, add the spinach and wild garlic. Cook for 30 seconds or tilll the spinach has wilted. Season and squeeze the lemon juice over it.

7. To serve, plate up the spinach, stack the pancakes on top with the sliced avocado, cottage cheese and pomegranate seeds. Drizzle with the remaining rapeseed oil.