Feta and spinach. It’s my all-time favorite savory combination. For those of you who follow my blog, you’ll know I’m rather obsessed. I usually scramble an egg and add to it feta and spinach; I’ve baked dozens of muffins with the feta and spinach and feta combo, and I’ve eaten entire pies and tarts made with the stuff.
So I decided to try something new. I needed another form to eat my over-obsessed feta and spinach combo in, so decided to try and incorporate it into pancakes. I’m pleased to report that it was a huge success on the first go!
The pancakes are salty and fluffy and are perfect as a breakfast or even as an afternoon tea snack. The recipe itself is very straightforward so it doesn’t take long for you to have these beauties happily sitting in your tummy!
I spread cream cheese on mine and topped it with smoked salmon and cracked pepper, but I liked them just as much on their own.
Serves 24 small pancakes
Save RecipeIngredients
- 1 1/2 cups milk
- 1 egg
- 2 cups self-raising flour
- 1/4 teaspoon bicarbonate of soda
- 1/4 cup caster sugar
- 1/3 cup spinach, chopped and drained
- 2 tablespoons chopped fresh chives (optional)
- 4oz Greek-style feta, crumbled
- 1tsp garlic powder
- salt and pepper, to taste
- Cream cheese and salmon, to serve (optional)
Instructions
- Whisk milk and egg together in a jug. Sift flour and bicarbonate of soda into a bowl and stir in sugar. Add milk mixture and whisk until just combined. Stir in spinach, chives, feta and garlic. Season with salt and pepper.
- Heat a large non-stick frying pan over medium heat. Grease pan with cooking spray. Using 1/8 cup mixture per pancake, cook for 2-3 minutes or until bubbles appear on surface. Turn and cook for 2 more minutes or until cooked through. Repeat until batter is finished. Serve as is, or spread with cream cheese and top with smoked salmon or ham and cracked pepper.
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