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To make 4 pancakes, put the
plain flour in a bowl with a pinch of salt and make a well
in the centre. Whisk the milk with the egg, the gradually
whisk in the flour. Brush a small frying pan with butter,
then pour a little batter and tilt it until it covers the
base. Cook until golden, then flip and cook the other
side. Repeat until all the batter is used.
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Cook the chopped spinach in
the butter until wilted. Warm 2 pancakes and put a slice
of Emmental on the middle of each. Divide the spinach
between them, top with the shredded ham hock from a pack
and finish with a fried egg.
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DAILY
DINNERS 
