125 g white flour
125 g self raising wholemeal flour
2 teaspoons baking powder
240 ml milk
200 g baby spinach leaves
Wash and dry the spinach
In a large mixing bowl, mix the two flours and baking powder. Add the eggs, milk and melted butter mix until there are no remaining dry ingredients. Toss the spinach leaves into the bowl, and using a hand mixer, blitz the leaves into the batter, just enough to get a homogeneous mixture.
Heat a large non-stick frying pan wiped on its entire surface with a bit of oil on medium-low heat. Pour half the batter into the pan and cover with a lid. Cook for about 5 minutes, until bubbles form on the surface and the bottom appears nicely browned. Slide the pancake gently onto a plate and turn it carefully over, back into the pan. Cook for another 3-4 minutes, until browned on both sides and firm and springy when pressed in the middle.
Transfer to a plate and cut in quarters. Make the second pancake.