Savoury Pancakes with Matcha Crème Fraîche & Basil Oil
3 min read
These moreish savoury pancakes with matcha crème fraîche and basil oil easily brighten up your plate. Taking inspiration from our Mojito Mint Colour Boutique shade to add a splash of colour.
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Serves: 2
Ingredients:
- 200g peas, blanched and cooled
- 1 spring onions, diced
- 150g spinach
- 150g fresh basil
- 100ml olive oil
- 150ml crème fraîche
- 3 tsp matcha powder
- 200g self-raising flour
- 1 tsp baking powder
- 1 large free-range egg
- 300ml milk
Method:
- Add a drizzle of olive oil to a saucepan and wilt the spinach. Once cooled, blitz to a smooth purée and set aside.
- In another small pan, cook the fresh basil in olive oil over a low heat.
- Next, add the flour, baking powder, and a pinch of salt into a large bowl. Whisk together the egg and milk and gradually pour into the flour mixture, whisking continuously until smooth.
- Whisk in the spinach purée and fold in the blanched and cooled peas. Set aside.
- Take the basil oil off the heat and set aside. Meanwhile, mix the matcha powder and crème fraîche together.
- Heat a large frying pan with a splash of olive oil on a medium heat. Take a large ladle and gently pour in the pancake batter to form a circular shape. Once you see air bubbles popping through, flip the pancake, and cook for another 5 minutes. Keep warm until ready to serve.
- Meanwhile, blitz the basil oil and pass through a fine sieve into a jug, ready to drizzle onto the pancakes.
- Stack up the pancakes, spoon over a large dollop of matcha crème fraîche, pour on the basil oil, and finish with a sprinkle of diced spring onion.
