Chickpea Pancake with Poached Egg & Spinach

Steps

• Step 1

  Heat oil coated non-stick frying pan over moderate heat whilst boiling some water in a kettle.

• Step 2

  Measure the chick pea flour into a small bowl, add water, salt, pepper and whisk until dissolved (consistency is like double cream).

• Step 3

  Pour mixture into the heated frying pan and tilt pan to spread mixture evenly around.

• Step 4

  Cook for about 2 minutes on each side which will make the pancake easy to fold – cook longer on each side if you like a crisper texture.

• Step 5

  Remove pancake to a plate and keep warm if desired.

• Step 6

  Add spinach to the pan and quickly saute the water remaining on the leaves will be enough to steam it.

• Step 7

  Place spinach on top of pancake – cover to keep warm.

• Step 8

  Pour boiled water from the kettle into the frying pan and quickly bring to a simmer- break egg into pan for poaching.

• Step 9

  Cook for about 2 minutes or until preferred texture and using a slotted spoon remove egg and place it on top of spinach, season to taste.

• Step 10

  Pancake can be served opened or folded.

• Step 11

  Frozen spinach can be used instead of fresh (defrost and saute as above) or try other greens leaves like watercress , rocket, or finely sliced kale or Swiss chard.

• Step 12

  Make 2 pancakes by doubling flour and adding more water save second pancake for the next morning and serve with warm berries and chopped nuts, seeds and a spoonful of yogurt, or use as a wrap for lunch.

• Step 13

  Make up plenty and put them into the freezer for convenience.