Sift the flour, salt, bicarbonate of soda, chilli powder or red pepper flakes, and black pepper into a mixing bowl.

Put the milk, egg, and spinach in a blender (squeeze defrosted spinach to remove excess water first) and whizz until combined.

Make a well in the centre of the flour mixture, pour in the contents of the blender, and stir to combine.

Fold in the cheeses and sweetcorn.

Put the butter and oil for cooking the pancakes in microwave safe container and ping for a few seconds to melt the butter (or use a small saucepan on top of the stove).

Heat either a griddle or large frying pan to medium hot.

Brush the griddle or pan with a light coating of the butter and oil: it will sizzle immediately if hot enough.

Add 1 tablespoon of batter per pancake, as many as will fit without crowding. If liked, gently nudge into a neater circle.

Cook until a few bubbles appear around the edges of each pancake and the underside is golden brown (approx. 2½ minutes: cook another 30 seconds if necessary) then turn over and cook the other side until golden brown and puffed up (2 - 2½ min).

Tip: if the pancake isn't ready to turn after 3 minutes, you may need to increase the heat a little.

Wrap the cooked pancakes in a clean tea towel to keep warm while you use up the rest of the batter to make more, lightly greasing the griddle or pan each time.

Serve warm, stacked and topped with extra cheese and pats of Spiced Chilli Butter. Tip: ping the stack with the cheese and butter in the microwave for a few seconds to melt them.

Can be stored in the fridge for 2-3 days or frozen.

Reheat in a microwave to retain the fluffy texture, adding the extra cheese and spiced butter for the final few seconds.