Put the flour, eggs, milk and salt into a processor and whizz to blend together to form a smooth thick batter.
Use a ladle to pour in enough batter to just cover the bottom of the pan. Cook for 1 minute.
Flip the pancake over and top with a handful each of spinach and grated cheese.
Cook for 1 minute until the pancake base is cooked. Fold one side of the pancake over and leave on the pan for another 30 seconds or so to melt the cheese and wilt the spinach.
Heat the oil in a non-stick
If using whole wheat flour it helps to use a non-stick frying pan. If using a normal pan (rather than a non-stick pan) make sure the pan is very hot before pouring the batter in.
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