Super Spinach Pancakes

Super Spinach Pancakes David Loftus

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.