Spinach And Pea Pancakes | Donna Hay

Ingredients

• 1 cup (150g) plain (all-purpose) flour
• 3 eggs
• 2 cups (500ml) milk
• 2 cups (40g) baby spinach leaves
• 1 cup (140g) frozen peas, thawed
• sea salt and cracked black pepper
• 1 tablespoon extra virgin olive oil, plus extra to serve
• ½ cup (125g) goat’s curd
• chilli flakes, to serve
• 1 cup (140g) frozen peas, extra, thawed and crushed
• snow pea (mange tout) tendrils, to serve+