Blitz the spinach and buttermilk in a blender until vivid green and smooth. Fold the rest of the ingredients into the spinach mixture. Heat and lightly oil a frying pan. Spoon one small ladle of the pancake mixture into the pan. Gently cook for 2 minutes before flipping and repeating on the other side. Repeat until all the mixture is used. To serve: stack two spinach pancakes over a spoonful of smoked harissa yogurt, then top with a fried duck egg. Alternatively, serve with crisp bacon and avocado.

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Spinach pancakes

Q: You will need

Spinach 400g Buttermilk 350g Gluten-free self-raising flour 100g Buckwheat flour 100g Baking powder 1 tsp Salt a pinch Milk 100ml Free-range eggs 3 Butter 15g, melted Optional extras Smoked harissa yogurt Fried duck egg

Flip the traditional pancake on its head with a stack of these savoury pancakes topped with runny eggs and smoked harissa yogurt

Richard Townsend, head chef of The Queens Arms in Corton Denham shares his recipe for spinach pancakes

thequeensarms.com

Serves 6

You will need

Spinach 400g
Buttermilk 350g
Gluten-free self-raising flour 100g
Buckwheat flour 100g
Baking powder 1 tsp
Salt a pinch
Milk 100ml
Free-range eggs 3
Butter 15g, melted

Optional extras

Smoked harissa yogurt
Fried duck egg

Method

Blitz the spinach and buttermilk in a blender until vivid green and smooth.
Fold the rest of the ingredients into the spinach mixture.
Heat and lightly oil a frying pan. Spoon one small ladle of the pancake mixture into the pan. Gently cook for 2 minutes before flipping and repeating on the other side. Repeat until all the mixture is used.
To serve: stack two spinach pancakes over a spoonful of smoked harissa yogurt, then top with a fried duck egg. Alternatively, serve with crisp bacon and avocado.

You will need

Spinach 400g
Buttermilk 350g
Gluten-free self-raising flour 100g
Buckwheat flour 100g
Baking powder 1 tsp
Salt a pinch
Milk 100ml
Free-range eggs 3
Butter 15g, melted

Optional extras

Smoked harissa yogurt
Fried duck egg

Method

Blitz the spinach and buttermilk in a blender until vivid green and smooth.
Fold the rest of the ingredients into the spinach mixture.
Heat and lightly oil a frying pan. Spoon one small ladle of the pancake mixture into the pan. Gently cook for 2 minutes before flipping and repeating on the other side. Repeat until all the mixture is used.
To serve: stack two spinach pancakes over a spoonful of smoked harissa yogurt, then top with a fried duck egg. Alternatively, serve with crisp bacon and avocado.