recipeName: wholewheat spinach and cheddar pancakes
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
steps: 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.
NER: sunflower oil onion egg milk wheat flour spinach cheddar cheese white pepper cherry tomatoes basil black pepper