You may have green food colouring in the cupboard but there is a better way to colour your pancake mixture green.
How very Popeye! “I’m quick to the finish, ’cause I eats me spinach…”
Simply add a few handfuls of spinach to your usual recipe for American pancakes.
I promise, you cannot taste the spinach. And as I used baby spinach, the taste is subtle anyway.
And they were delicious! Super easy with a super greens kick. Great!
Serve them drizzled with witches’ blood (strawberry sauce ) and extra blood syringes (strawberry sauce), a cream ghost (squirty cream with chocolate drop eyes) and a ghost milkshake (decorate a tumbler with a Sharpie to create a spooky ghoul).
And to save yourself time during those hectic mornings:
- Mix the batter the night before and chill, ready to use the next morning
- Make up the pancakes the night before and re-heat in the morning.
- Make them for pudding when you have more time instead.
Us adults loved them too!
Why not add a dash of cinnamon to the mix and serve with stewed apples and ice-cream.
- 300ml milk
- 1 large egg
- 2tbsp melted butter
- 2 handfuls of spinach
- 200g self-raising flour
- 1tsp baking powder
- Pinch salt
- 2 tbsp caster sugar
- Mix milk, egg and spinach in a food processor.
- Sieve flour and baking powder into a large bowl and stir in salt and caster sugar.
- Add spinach mixture to the dry ingredients and using a fork or handwhisk, combine together (it will be quite a thick consistency).
- Heat a frying pan and add a few drops of oil or a knob of butter. Spoon some mixture into the hot pan.
- When the centre of the pancake bubbles, flip it over (try not to let it turn too brown to ensure you keep the green colour)
- Serve with witches’ blood (strawberry sauce syringes) as well as cream ghosts (squirty cream and chocolate drops).