Spinach, Whipped Feta and Hot Honey Pancakes

These are just so EASY. And impressive. What more could you want from a pancake recipe?

Done in 30 minutes

Serves 2

Dish by Hugh Woodward

Ingredients

Crepe batter:

60gspinach

120g plain flour

1 egg

300mlwhole milk

1 tbspbutter

Whipped feta:

1 blockfeta

100gGreek yoghurt

half a lemon juiced

1 tspflaked sea salt

Hot honey:

150mlhoney

1sliced red chilli

1 tbsppul biber/chilli flakes

A lot of people might favour a sweet pancake, but they haven't tried these yet. These crepes come together in roughly half an hour - just blend up the crepe batter, whip up the whipped feta and drizzle with hot honey. We've scattered ours with some toasted pine nuts and dill, but you don't have to.

Method

Simply whack all ingredients for the crepe into a blender (or put them in a jug if you have one of those stick blenders). Blitz until the mixture is fully combined lurid Hulk green with no shreds of spinach lurking in its depths. Leave for around 15 minutes - for some reason this makes the pancakes better.

In a bowl, blitz the feta with the yoghurt and lemon juice. Check the seasoning - it's probably salty enough from feta.

In a saucepan bring the honey and chillis to a simmer and remove from the heat.

Get a non stick frying pan (or crepe pan if you have one!) and heat the butter. You might not need it all. Add a few big spoonfuls of crepe batter, or enough to line the pan, then fry for a minute or two on each side.

Spread the whipped feta over the pancake, top with the hot honey and roll up.

Scatter with more hot honey, pine nuts and dill.

What do you think of the recipe?

save recipe

Hugh Woodward

follow

Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.