Black Sea pancake

Makes 2 large pancakes

120g plain flour
150ml full-fat milk
4 eggs
Sea salt
80g spring greens
A handful of chopped flat-leaf parsley leaves
3 spring onions, finely chopped
3 tbsp olive oil

1 Tip the flour into a mixing bowl, add the milk and whisk to a smooth batter. Add the eggs and a pinch of salt and whisk together. Stir in the greens, parsley and spring onions.

2 Heat the oil in a large, nonstick frying pan over a medium-high heat. Pour in half the batter and spread out in an even layer. Make a few holes in the pancake using a fork and tilt the pan slightly from side to side to fill the holes with uncooked batter, so you get a really even layer.