wholewheat spinach and cheddar pancakes

Serves: 4

Ingredients:
2 teaspoons sunflower oil
1 large onion, finely chopped
1 egg, beaten
150ml semi-skimmed milk
100g wholewheat flour
200g frozen spinach, defrosted, excess water removed
50g reduced-fat mature cheddar cheese, finely diced
pinch white pepper
20 cherry tomatoes, quartered
10g fresh basil, chopped
pinch black pepper

Method:
add 1 teaspoon of oil to a saucepan over a low to medium heat, then add the onion. cook for 3-4 minutes, stirring regularly until softened, then remove from the heat.
beat the egg into the milk, then place the flour in a bowl and gradually stir in the milk mixture until smooth. next, add the spinach, onion, cheese and pepper then mix.
heat a non-stick pan over a medium to low heat. add the remaining teaspoon of oil and wipe it around the pan with kitchen paper, before adding ¼ of the mixture. spread it around the pan with the back of a spoon, about 12-15cm diameter and ½cm thick.
cook for 2-3 minutes, then flip over with a spatula and cook for another minute or two on the other side. serve topped with fresh tomatoes sprinkled with basil and black pepper.