60g (2oz/1/2 cup) plain (all purpose) flour
70g (2 ½ oz grated vegan cheese such as cheddar, comté or gruyère
½ tsp nigella seeds
2 vegan eggs, lightly beaten
About 100ml (3 ½ fl oz/scant ½ cup whole milk
Melted butter or olive oil, for frying
For the creamed greens
2 tbsp olive oil
3 tbsp vegan butter
1 onion, very finely chopped
Sea salt flakes and finely ground black pepper
4 garlic cloves, finely chopped
400g (14oz) mixed greens such as kale, chard, and spinach, sliced and tough stalks discarded
1 tbsp finely grated lemon zest
150ml (5fl oz /3/4 cup) double vegan cream I used single soya cream
Start by making the pancakes, in a mixing bowl, stir together the flour, cheese, nigella seeds, and salt, and make a well in the centre. In a jug, whisk together the vegan eggs mixture and milk. Gradually pour the egg mixture into the well and whisk, incorporating the flour as you go, to make a smooth batter. Don’t overbeat. Leave to stand for 30 minuets while you make the greens.
For the greens, heat the oil and half the butter in a frying pan over a medium heat until foaming. Reduce the heat, then add the onion and a pinch of salt. Gently fry for 5 minuets, or until very soft. Add the garlic and cook for 2 minuets. XRemove from the heat.
Cook the greens in boiling salted water for 2 minuets until tender. Drain and squeeze out any excess liquid. Return the onion pan to the heat and add the greens and the remaining butter. Cook over a medium heat to warm through. Stir in the cream and simmer until thickened a little. Season to taste. Set aside.
Heat a non-stick frying pan over a medium heat and brush with butter or oil. Pour 60ml (2fl oz/1/4 cup) batter in a pan swirl to coat the base. Cook for 2-3 minuets, or until golden underneath. Flip and cook for 2 minuets. Remove to a plate and cover with foil while you cook the remaining batter.