Super Spinach Pancakes
Instead of spinach you could use a mixture of soft herbs, such as parsley, mint, basil or tarragon—whatever you like!
Total Time: 25 minutes
Serves 6
- 1 ripe avocado
- 12 ounces ripe mixed-color cherry tomatoes
- 3 1/2 ounces baby spinach
- 3 scallions
- 1/2 bunch of fresh cilantro (1/2 ounce)
- 1 lime
- Extra virgin olive oil
- 1 large egg
- 1 cup self-rising flour
- 1 cup reduced-fat (2 percent) milk
- Olive oil
- 10 ounces cottage cheese
- Hot chili sauce
Halve, pit, peel, and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach. Trim, finely slice, and add the scallions and pick in the cilantro leaves, then squeeze over the lime juice. Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat, and put aside.
Crack the egg into a blender, add the flour, milk, remaining spinach, and a pinch of pepper, then blitz until smooth. Place a large non-stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chili sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.
Excerpted from “Ultimate Veg: Easy and Delicious Meals for Everyone” by Jamie Oliver. Copyright 2019 by Jamie Oliver. Reprinted with permission from Flatiron Books. All rights reserved. Photography by David Loftus.
