Pour milk into a tall bowl, break in an egg and mix using a blender, then add, alternatively, spinach and flour, until the pancake dough begins to thicken. If it gets “too thick”, dilute it until it reaches the consistency of sour cream. When the entire flour and spinach is used and the dough is of the right consistency, set it aside for a moment so that it can “rest”. During that time, put the frying pan on the cooker and warm it up slowly. When it reaches working temperature, cover the frying pan with a layer of our spray.

Mix the pancake dough with a ladle and, possibly, dilute it with sparkling water. Pour a portion of dough onto the pan; its size will depend on the size of the frying pan and the thickness you want your pancakes to be. Turn onto the other side when the pancake starts to slightly protrude at the edges and all the dough sets (which is visible by it changing its colour from milky to a more clear one). Repeat the whole process until all the dough is gone from the bowl.