Pea Flour Pancakes with Spinach and Feta Cheese
Place the pea flour and salt into a deep bowl.
Make a well in the centre of the flour and add the eggs and half of the milk.
Using a hand blender or whisk, mix to a smooth, thick batter, adding more milk as you go until you have a smooth and runny batter.
Heat a heavy based frying pan and using a piece of kitchen paper wipe the surface with a little oil.
Using a ladle pour two or three tablespoons of batter into the pan, tilting the pan so that the batter spreads out evenly over the bottom.
The first pancake often sticks and may be wasted.
Cook each pancake over a medium-high heat for about one minute until small holes appear on the surface. Loosen and flipping each one, cooking the other side for about 30 seconds until golden.
Slide the cooked pancakes out of the pan onto a cooling rack. You should have 10.
Heat the oil in a large saucepan and fry the onion until soft.
Add the spinach and stir until the spinach is soft and any liquid has evaporated.
Allow to cool a little.
Drain any excess liquid from the spinach and add the mint, feta and 2 tbsp of Parmesan.
Add the eggs and mix well, seasoning to taste with salt and pepper, remembering that feta is quite salty.
Divide the spinach filling between the cooked pancakes rolling each one up and packing into an ovenproof dish.
Sprinkle the remaining grated Parmesan across the top of the pancakes.
Cover with foil and bake in a pre-heated oven at 190C/375F/Gas Mark 5 for 30 minutes removing the foil for the last 10 minutes.