Scotch pancakes with scrambled eggs & spinach

Put the flour into a mixing bowl, then whisk in the baking powder and a good pinch of salt. In a jug, whisk together 1 egg and 225ml milk alternative, then gradually add to the flour mixture, whisking continuously, until combined and smooth.

Crack the remaining 5 eggs into the empty jug and whisk with 1 tbsp milk alternative. Season and set aside.

Place a large frying pan over a medium-high heat. Once hot, add about 1 tsp oil and spread over the base of the pan with a pastry brush. Using an icecream scoop, add 1 heaped tbsp batter to the pan for each pancake, cooking 3 at a time. Reduce the heat to medium and cook for 2-3 minutes, until the edges are set and bubbles are rising in the centre. Flip and cook for 1-2 minutes more, until golden and cooked through. Repeat with more oil and the remaining batter, keeping the pancakes on a warm plate under a clean tea towel. Aim to make about 12.

When the pancakes are almost all cooked, set another frying pan over a medium heat and add 1 tsp oil. Add the spinach and season. Cook for a few minutes, until the spinach wilts. Tip onto a warm plate. Return the pan to the heat with 1 tsp oil. Add the eggs and scramble until just set. Serve the pancakes with the spinach, scrambled eggs, and drizzle of hot sauce, if liked.