Spinach Pancakes with Fried Egg & Maple Syrup
This delicious brunch recipe is perfect for a lazy weekend at home. Serve with a fried egg and a drizzle of maple syrup.
- No spinach? Try with rocket, lettuce, kale or spring greens.
- No maple syrup? Swap for honey.
- No spring onions? Use fresh herbs like dill or parsley instead.
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
For the pancakes:
60 g Spinach
100 ml Milk of choice
200 g Self raising flour
1 tsp Baking powder
Salt & pepper
Olive oil (for cooking )
100 g Frozen or fresh peas
3 tbsp Spring onions (sliced )
- Blend the spinach and milk in a food processor until smooth and green.
- Pour the milk mix into a bowl. Add the flour, baking powder, three eggs and a pinch of salt and pepper.
- Whisk until combined – the batter should be thick, smooth and bright green batter. Let it rest for 10 minutes.
- Heat a drizzle of olive oil in a large frying pan over a medium heat.
- Spoon 4 tablespoons of batter per pancake into the pan. Cook the pancakes for 2-3 minutes on each side, until puffed and golden green-brown. Repeat until you've used all of the batter – you should have enough for eight pancakes.
- Use the same pan to fry the other eggs. Add another drizzle of oil and crack the eggs into the pan and fry to your liking. If using, add the frozen peas to the pan too and season with salt and pepper.
- Stack a few pancakes on the side of your plate, add the egg and top with the peas, spring onions and chilli flakes. Drizzle with maple syrup and enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for 1 month. If you're freezing them, layer the cold pancakes between sheets of reusable waxed paper, then put in an airtight container.
These are delicious with both sweet and savoury toppings. Try serving them with crumbled feta and roasted vegetables, or with pesto, avocado and chilli flakes. Got a sweet tooth? Top with berries, yoghurt and a drizzle of maple syrup.