Vegetable pancakes

Ingredients for 2 servings:

• 200 g spinach
• 4 mushrooms
• 1 handful of cocktail tomatoes
• 100 g feta cheese
• 1 onion(s)
• 200 g flour
• 250 ml milk
• 2 eggs
• salt and pepper
• nutmeg
• Sea salt, coarse

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

perfect leftover meal, vegetarian and quick to make

Finely dice or crumble the feta cheese and quarter the tomatoes. Whisk together the eggs, flour, and milk to make a pancake batter. If the batter is too thick, add a little more milk; if it’s too runny, stir in more flour. Season the batter with a little nutmeg, salt, and pepper. Dice the onion and fry it along with the finely chopped mushrooms. Add the spinach and thaw or sauté, depending on whether it’s fresh or frozen. Season the mixture with coarse sea salt, pepper, and a little nutmeg and divide it among the desired number of pans. Then pour the batter on top. Sprinkle the tomatoes and feta cheese on top. Cook in the pan over low to medium heat until the pancakes begin to firm up on top. Then carefully flip them. This works best with a plate. Cook briefly on the other side. Be careful not to burn the cheese. I like it best this way. However, the ingredients are variable.