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Spinach pancakes with tomato salad

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Ingredients for 2 servings:

  • 1 egg(s)
  • Flour
  • Milk
  • 1 pinch of salt
  • 1 pack of spinach
  • 1 yogurt
  • ½ lemon(s)
  • Sugar
  • 1 pinch of salt
  • Herbs
  • 3 tomatoes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mix the egg with the flour and milk to make pancake batter as usual, then stir in the spinach at the end. There shouldn’t be too much spinach, or the pancake will be too loose and fall apart. I usually only use half a package of a 450g package. Serve with a tomato salad and yogurt sauce: Slice or chunk the tomatoes, mix the yogurt with the lemon, salt, sugar, and herbs, and pour it over the tomatoes. Stir well once to finish. I always make plenty of sauce; when the sauce runs over the pancakes, it’s delicious.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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