Ingredients
- 250 grams kale washed & finely chopped
- 110 grams self raising flour
- 1 egg
- 50 grams butter unsalted
- 1/2 teaspoon Himalayan salt
- 1 teaspoon cumin ground
- 150 ml milk
- 6 spring onions finely sliced
- 1 egg white
- 1 tablespoon olive oil for frying
- 1 teaspoon baking powder
Servings:
Instructions
- Wilt the kale in a pan with water, then drain in a sieve. Squeeze hard to remove as much water as possible, put aside. For the pancake batter, put the flour, baking powder, whole egg, melted butter, salt, cumin and milk in a large mixing bowl and whisk until smooth. Add the spring onions & kale and mix with a fork. Whisk the egg white till soft peaks and gently fold into the batter. Pour a dash of the olive oil into a heavy frying pan and ladle 2 Tablespoons of batter into the pan and press down gently. They should be approx 7cm in diameter and 1cm thick. Cook for about 2 minutes on each side. Transfer to kitchen paper towel and keep warm.
Share this Recipe
Powered byWP Ultimate Recipe