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Prep time
15 minutes
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Cook time
10 minutes
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Serves
6
Author Notes
Excerpted ULTIMATE VEG: Easy & Delicious Meals for Everyone by Jamie Oliver. Copyright © 2020 by Jamie Oliver. Reprinted with permission from Flatiron Books. All rights reserved. Photography by David Loftus. —Food52
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Ingredients
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1
ripe avocado
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12 ounces
ripe mixed-color cherry tomatoes
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3 1/2 ounces
baby spinach
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3
scallions
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1/2 bunch
fresh cilantro (½ oz)
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1
lime
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Extra-virgin olive oil
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1
large egg
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1 cup
self-rising flour
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1 cup
reduced-fat (2%) milk
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10 ounces
cottage cheese
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Hot sauce
Directions
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Halve, pit, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach. Trim, finely slice and add the scallions and pick in the cilantro leaves, then squeeze over the lime juice. Drizzle
with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
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Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of pepper, then blitz until smooth. Place a large non-stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
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Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chili sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.
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Instead of spinach you could use a mixture of soft herbs, such as parsley, mint, basil or tarragon—whatever you like!
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