THANK YOU TO OLIVE MAGAZINE FOR THIS FAB RECIPE - YOU HAVE TO DO PANCAKES ON PANCAKE DAY BUT I PREFER SAVOURY TO SWEET - THIS WAS A GREAT FIND!
JUICE OF 1/2 LEMON PLUS WEDGES TO SERVE, 6TBSP SOURED CREAM, 2 TBSPS CHOPPED DILL, 100G SPINACH, 250ML MILK, 2 EGGS, 4 TBSP MELTED BUTTER, 175G PLAIN FOUR, 1 TSP BAKING POWDER, OLIVE OIL, 150G SMOKED TROUT
MIX THE LEMON JUICE, SOURED CREAM AND DILL, AND SEASON WELL. PUT THE SPINACH IN A COLANDER AND POUR OVER A KETTLE OF BOILING WATER. COOL, THEN SQUEEZE OUT AS MUCH WATER AS YOU CAN. ROUGHLY CHOP.
PUT THE MILK, EGGS AND BUTTER IN A BOWL. ADD THE SPINACH AND USE A STICK BLENDER TO BLEND TO A SMOOTH GREEN PURÉE. IN ANOTHER BOWL, MIX THE PLAIN FLOUR, BAKING POWDER AND 1 TSP SALT. STIR THE DRY INGREDIENTS, THEN SLOWLY POUR IN THE WET INGREDIENTS UNTIL JUST COMBINED.
HEAT A NON-STICK FRYING PAN AND ADD A LITTLE OIL. POUR IN A SMALL LADLE OF THE BATTER TO MAKE A MINI AMERICAN-STYLE PANCAKE. WHEN BUBBLES FORM ON TOP, FLIP THE PANCAKE OVER AND COOK THE OTHER SIDE. KEEP WARM IN A LOW OVEN WHILE MAKING MORE PANCAKES – THE BATTER SHOULD BE ENOUGH TO MAKE 16. ADD MORE OIL TO THE PAN, IF YOU NEED TO.
TO SERVE, LAYER UP THE PANCAKES WITH MORE SOURED CREAM, SMOKED TROUT AND DILL.