Method

1. Wash and dry any freshly picked greens and herbs- Use washing up gloves to wash the nettles separately then pour boiling water over the leaves and leave to cool. Chop off any thick stems from the chard leaves, roughly chop and then pour boiling water over these leaves too (you can miss the blanching out if the leaves are young and tender).
2. Measure the flour, salt, nutmeg and bicarbonate of soda into the large mixing bowl.
3. Beat the egg in the small mixing bowl.
4. Squeeze any water out of the spinach leaves into a bowl. Then put the leaves into the food processor. Keep the squeezed water for later.
5. Add the beaten egg to the spinach. Then turn the food processor onto high for a few minutes until everything becomes a smooth paste. Then add the milk and blitz again till it’s all mixed together.
6. Finely chop the herbs (making sure you remove any woody stems) and add to the mix.
7. Put the frying pan onto the hob on a medium heat. Add a tablespoon of oil. Once the pan is hot add tablespoons of the mixture to the pan to make 4 pancakes. Cook for 1-2 mins or until bubbles appear, then flip over for 1 min more until cooked. Repeat until you have used all the pancake mixture. Keep the cooked pancakes hot on a plate in an oven turned on low.
8. While the pancakes are cooking chop the cheese into crumbs and mix with the yoghurt. Finely chop some mint leaves and add to the mix with a squeeze of lemon and some black pepper to taste.
9. Once the pancakes are ready serve with a dollop of the cheese dip on top