Method

• Combine the flour, sugar, baking powder and bicarbonate of soda in a bowl
• In another bowl, whisk together the buttermilk, egg and melted butter
• Place the egg mixture in a food processor with the spinach and purée until smooth
• Mix into the dry ingredients until just combined
• If the batter is too thick, add a dash of water to thin
• Heat 1 tsp olive oil in a large frying pan over a medium heat
• Drop spoonfuls of the batter into the pan, spreading to make 4 pancakes about 7
• 5cm in diameter
• Cook the pancakes until bubbles form on the surface – about 2 minutes – then flip over and cook on the other side for another 2 minutes or until golden
• Repeat to use up the remaining oil and batter, keeping the cooked pancakes warm between layers of baking parchment until you're ready to serve