Savoury pancakes with paneer and spinach stuffing | Vegetable recipes | Jamie magazine

Ingredients

• 225g plain flour
• 3 large free-range eggs
• 300ml semi-skimmed milk
• 2 teaspoons melted butter
• 3 spring onions
• 6 sprigs fresh coriander
• 6 sprigs fresh mint
• 2 fresh green chillies
• 1 teaspoon toasted cumin seeds
• ¼ teaspoon turmeric
• optional: plain yoghurt, chopped coriander and diced red chilli, to serve
• PANCAKE FILLING
• 400g fresh baby spinach or defrosted frozen spinach
• vegetable oil
• 400g paneer
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 1 onion
• 3cm piece of ginger
• 3 cloves of garlic
• 1 teaspoon curry powder
• 4 tablespoons double cream
• 1 lemon