lemon ½, juiced
soured cream 6 tbsp
dill finely chopped to make 2 tbsp, plus extra to serve
baby spinach 100g
whole milk 250ml
butter 4 tbsp, melted to make 4 tbsp
plain flour 175g
baking powder 1 tsp
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.
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.
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.
To serve, layer up the pancakes with more spinach and some smoked salmon.