Ingredients

• 100ml milk
• handful of spinach leaves (about 30g)
• 1 tbsp matcha powder
• 200g self-raising flour
• 1 tsp baking powder
• 1 tbsp light brown soft sugar
• 3 eggs, lightly beaten
• 2 tbsp unsalted butter
• whipped cream, to serve

For the miso caramel

• 75g caster sugar
• 25g unsalted butter
• 100ml double cream
• pinch of flaky sea salt
• 2 tbsp white miso paste

Directions

• STEP 1

  First, make the caramel. Warm the sugar in a pan (without stirring) over a medium heat until starting to melt around the edge and turn golden. Continue to cook, tipping the pan back and forth, until all the sugar has dissolved and an amber caramel has formed, about 5-6 mins. Whisk in the butter, then stir in the cream, a pinch of sea salt flakes and the miso. Bubble for a minute, then remove from the heat and leave to cool to room temperature. (It will thicken further as it cools.)

• STEP 2

  Blitz the milk, spinach and matcha together in a jug using a hand blender until smooth. Whisk the flour, baking powder and sugar together in a bowl, then pour in the wet ingredients, including the beaten eggs. Whisk until smooth.

• STEP 3

  Melt a little of the butter in a frying pan over a medium heat and spoon in the pancake batter – you want your pancakes to be about 12cm wide. (You will need to make them in batches.) Cook for 1-2 mins until bubbles start to appear, then flip and cook for another 1-2 mins until cooked through and lightly golden. Repeat with the remaining batter, using more butter as needed.

• STEP 4

  Stack two pancakes per person, then top with the whipped cream and miso caramel.