From the Field Kitchen
The perfect brunch
Mix together the sour cream, lemon juice and dill and season to your liking.
Boil the kettle and place the spinach into a colander. Once boiled, pour the water over the spinach, allow to cool and then squeeze out any excess water. Roughly chop.
Place the eggs, milk and butter in a bowl and mix well. Add the spinach and use a stick blender until you have a smooth purée. In a separate bowl, combine the flour, salt and baking powder. Slowly pour the wet mixture into the dry mixture and mix well to combine.
Heat a non stick frying pan over a medium heat with a little olive oil. Ladle a small amount of the mixture into the pan, when bubbles begin to form, flip the pancake and cook on the other side. Keep warm in a low oven, repeat for the rest of the mixture.
Finish by layering the pancakes with the sour cream, smoked salmon and some more dill. Enjoy!
Recipe from Olive