Step 1

Whisk together the flour, eggs and milk to make a smooth pancake batter.

Step 2

Melt the 50g butter in a 20cm frying or crepe pan that you will fry the pancakes in. Remove from the heat.

Step 3

Place the pancake batter and all the remaining pancake ingredients into a food processor then add the melted butter. Blitz until the mixture is smooth. Don’t worry if there are small pieces of spinach or herbs in the batter – this adds texture to the pancakes.

Step 4

Heat a 20cm frying pan over a medium heat, then test the pan by ladling in a small amount of batter. It should take around 1 minute to brown on the bottom. If it browns too quickly, lower the temperature slightly, and do the opposite if it cooks too slowly and becomes rubbery.

Step 5

When the pan is at the right temperature, add in a small knob of butter and then pour in a ladleful of batter. Swirl the pan to coat the bottom, then allow the pancake to cook for 1 minute on each side, or until cooked through. Keep covered and warm in a low oven while you fry the rest. The green becomes more vibrant on cooking.

Step 6

Serve the pancakes warm with smoked salmon, soft cheese and chives. These are best eaten immediately.