Martha Collison's spinach & herb pancakes with smoked salmon

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

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

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.

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.

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.

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