donna hay - - 1 Dish 3 Ways -


1 cup (150g) plain (all-pur­pose) flour

3 eggs

2 cups (500ml) milk

2 cups (40g) baby spinach leaves

1 cup (140g) frozen peas, thawed sea salt and cracked black pep­per

1 ta­ble­spoon ex­tra vir­gin olive oil, plus ex­tra to serve ½ cup (125g) goat’s curd chilli flakes, to serve

1 cup (140g) frozen peas, ex­tra, thawed and crushed snow pea (mange tout) ten­drils, to serve+ Place the flour, eggs, milk, spinach, peas, salt and pep­per in a blender and blend un­til smooth. Heat a medium non-stick fry­ing pan over high heat. Brush the pan with a lit­tle of the oil and add ¹⁄³ cup of the bat­ter, swirling to thinly coat the pan. Cook for 1–2 min­utes or un­til cooked through. Re­move the pan­cake and re­peat with re­main­ing oil and bat­ter. Di­vide the pan­cakes be­tween plates. Top with goat’s curd, chilli, peas and snow pea ten­drils. Driz­zle with ex­tra oil to serve. SERVES 4.

+ Snow pea ten­drils are avail­able at many su­per­mar­kets and green­gro­cers.

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