Sriracha-Spiked Spinach Pancakes

Welcome, food lovers, home cooks, and kitchen adventurers!

Today, we’re diving into the vibrant world of Flying Goose Sriracha sauces—those bottles of magic that transform the ordinary into the extraordinary. Whether you like it fiery, tangy, or delicately spiced, there’s a sriracha out there just waiting to jazz up your plate.

But we’re not just talking about slathering it on your fries—oh no! We’re making Sriracha-Spiked Spinach Pancakes—fluffy, savoury, and with just the right amount of zing to wake up your tastebuds. A perfect brunch dish, an exciting appetiser, or even a fun twist on dinner. So, roll up those sleeves, and let’s get cooking!

Author

Andrew Harrington

Prep Time

20 minutes

Cook Time

15 minutes

Servings

4

Category

Breakfast

Cuisine

Thai

Ingredients

• 75g plain flour
• 1 tsp baking powder
• 250ml milk
• 2 eggs
• 4 tbsp melted butter
• 100g baby spinach, cooked
• 1/2 tsp salt
• 2 tsp Green Sriracha Sauce
• 4 tsp olive oil
• Pepper to taste
• 100g garden peas, cooked
• 150g smoked salmon
• 6 tbsp sour cream
• Salt and pepper to taste

Directions

1. In a bowl, whisk together 175g of plain flour, 1 tsp of baking powder, and ½ tsp of salt.
2. In a separate bowl, mix 2 eggs, 250ml milk, and 4 tbsp of melted butter.
3. Chuck in 100g cooked baby spinach and 2 tsp of Flying Goose Green Sriracha Sauce, then blitz the mixture in a food processor until silky smooth.
4. Fold the wet and dry ingredients together. If the batter looks a little too thick, just add a splash of olive oil.
5. Heat a pan over medium heat, add a drizzle of olive oil, and ladle in the pancake batter. Cook each pancake for about 2 minutes per side, until golden and fluffy.
6. Stack ‘em high and top with smoked salmon, a dollop of sour cream, and a sprinkle of garden peas. Feeling fancy? Add some fresh mint and basil for that extra burst of flavour.