Genovese Pesto Pancakes
Prep: 15 minutes
Cook: 15 minutes
Cook: 15 minutes
Easy
Serves 2
Ingredients
-
200g spinach
-
300ml full-fat milk
-
2 free-range eggs
-
2 tbsp Belazu Genovese Pesto
-
1/2 tsp salt
-
a pinch of cracked black pepper
-
250g self-raising flour
-
1 tsp baking powder
-
2 tbsp unsalted butter
-
To serve
crispy bacon -
fried eggs
Method
- Step 1: Bring a medium pan of salted water to the boil then blanch the spinach until wilted. Drain immediately and set aside until cool enough to handle.
- Step 2: Squeeze the water out of the spinach, then tip into a blender and blitz to a paste. Add the milk, eggs, Genovese Pesto, salt and pepper and blend to mix.
- Step 3: Pour the Genovese Pesto and spinach mix into a large bowl, then add the self raising flour and baking powder. Stir gently with a spatula to mix, but be mindful not to overdo it - a few lumps are fine and will dissapate as the mixture sits. Place in the fridge to rest for at least 20 minutes.
- Step 4: Place a large non stick frying pan onto a medium heat. Melt 1 tbsp of butter then drop in heaped tablespoons of the pancake mix onto the hot pan, taking care not to overcrowd. After 2-3 minutes bubbles will start to form on the surface, indicating they are ready to flip. Flip and cook for another minute or so. Remove from the pan and keep warm under a tea towel.
- Step 5: Cook all the remaining pancake mix in batches in the hot pan, adding more butter if necessary.
- Step 6: Stack the pancakes with crispy bacon and top with a fried egg.
