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Green savoury pikelets
Rating:
Created by:
QAST
Prep time:
10 mins
Cooking time:
20 mins
Serves:
16
- Chrissy Buzzard
Category:
Tags:
Ingredients
200gspinach
250gwholemeal self-raising flour
2eggs
400mlreduced-fat milk
2tbspsunflower oil (plus extra for cooking)
1/4tspnutmeg
Method
- Wash spinach leaves then heat in a pan until wilted. Remove from the heat and set aside to cool.
- Put the wilted spinach into your blender and pulse until broken down.
- Add the remaining ingredients ( wholemeal flour, eggs, nutmeg, oil and milk) and blend on high speed until well combined.
- Heat a little oil in a frying pan over a medium heat and pour spoonfuls of the batter into the pan.
- Cook for 3-4 minutes on each side before turning over with a spatula and cooking the other side. Cooking them slowly is key here so they don't burn on the outside before they're cooked in the middle.
- Keep warm in a low oven or pie warmer until you're ready to serve them.
- Can be kept in the fridge for a couple of days once cool or freeze with a sheet of greaseproof paper in between each one to stop them sticking.
Recipe description
These wonderfully vibrant green pancakes get their colour from a healthy dose of spinach – there’s no food colouring in sight. A yummy savoury option for St Patrick’s Day or marketed as “Hulk Pancakes”. Serve these ones warm with reduced-fat grated cheese on top.
