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Probably the best way to ‘eat your greens’ — this green pancake should sizzle in the pan and crackle as you slice it, and effortlessly carry the flavours of your chilli soy sauce!

You will need

Serves 2

  • 1/2 large bunch English spinach, rinsed and roughly chopped
  • 1 bunch garlic chives, rinsed and chopped
  • 1/2 bunch spring onion, rinsed and chopped
  • 1 bunch coriander, rinsed and chopped
  • 1 cup plain flour
  • 1 cup cold water
  • 1/2 teaspoon salt flakes
  • 2 cloves garlic, crushed
  • 2 teaspoons finely grated ginger
  • 1/4 cup extra virgin olive oil

Dipping sauce

  • 1/4 cup soy sauce
  • 1/4 teaspoon chilli flakes
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds

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10 mins to prep

15 mins to cook

  1. Step 1

    For the dipping sauce, combine all ingredients together in a small bowl, stirring to combine. Set aside until required.

  2. Step 2

    Place chopped spinach, chives, spring onion and coriander together in a large mixing bowl, tossing to combine. Add 1/4 cup flour, mixing through with clean hands, until all the greens are lightly dusted in flour.

  3. Step 3

    In a small mixing bowl, combine remaining flour, water, salt, garlic and ginger, stirring to combine. Pour over the greens, stirring gently to combine, until the greens are well coated.

  4. Step 4

    Heat 1 tablespoon oil in a large non-stick frying pan over a medium-high heat. Add half the batter mixture to the hot pan, spreading evenly with a spatula. Cook for 3–4 minutes each side, until pancakes are crispy and dark golden, adding extra oil if required. Repeat process with remaining batter.

  5. Step 5

    Place pancake on a clean chopping board and cut into bite sized pieces.

  6. Step 6

    Serve pancakes with dipping sauce.

Recipe: Fiona Roberts Food

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