Green Pancakes

lemon ½, juiced

soured cream 6 tbsp

dill finely chopped to make 2 tbsp, plus extra to serve

baby spinach 100g

whole milk 250ml

eggs 2

butter 4 tbsp, melted to make 4 tbsp

plain flour 175g

baking powder 1 tsp

olive oil

Step 1

Mix the lemon juice, soured cream and dill, and season well. Put the spinach in a colander and pour over a kettle of boiling water. Cool, then squeeze out as much water as you can. Roughly chop.

Step 2

Put the milk, eggs and butter in a bowl. Add the spinach and use a stick blender to blend to a smooth green purée. In another bowl, mix the plain flour, baking powder and 1 tsp salt. Stir the dry ingredients, then slowly pour in the wet ingredients until just combined.

Step 3

Heat a non-stick frying pan and add a little oil. Pour in a small ladle of the batter to make a mini American-style pancake. When bubbles form on top, flip the pancake over and cook the other side. Keep warm in a low oven while making more pancakes – the batter should be enough to make 16. Add more oil to the pan, if you need to.

Step 4

To serve, layer up the pancakes with more spinach and some smoked salmon.