Spinach Pancake by Low Hooi Lee

Ingredients: 
50g spinach
2tbsp breast milk (bm) or fresh milk
1tbsp unsalted butter
1tsp honey
40g cake flour
1 kampong egg

Method: 
1. Blanch spinach in boiling water till cooked. Remove from water, squeeze out excess water and chop it finely.
2. Heat butter till it melts.
3. Sift flour.
4. Mix spinach, bm/fresh milk, butter, honey and kampong egg together. Add in flour, mix well and divide the mixture into 4 portions.
5. Heat a little oil in a pan and panfry the pancakes over medium heat till both sides are cooked. Remove from pan and best serve with yoghurt.