Spinach pancakes with lemon yogurt dressing

by marie
spinach pancakes

The original recipe is from the famous Yotam Ottolenghi and it’s made with a lime butter (I just don’t like butter myself).

Ingredients: 10 pancakes

  • 110 g flour
  • 1 table spoon baking powder
  • 2 eggs
  • Salt & pepper
  • Grounded cumin
  • 250 g fresh baby spinach
  • 150 ml of milk (I used almond milk)
  • Spring onions, finely sliced
  • Dressing: 1 greek yogurt and the juice of half a lemon

Instructions:

  1. Mix the flour, baking powder, egg yolk (keep the whites on the side), salt, pepper, cumin and milk together in a mixing bowl.
  2. Cut and add the spring onions to the pancake batter.
  3. Wash the spinach and microwave them 3 min to extract the water, drain and squeeze dry them. Add to the batter and mix.
  4. Whisk the egg white to soft peaks and carefully fold it in to the batter.
  5. Ladle two to three tablespoons of batter into a medium-high heat frying pan. Cook for a minute on each side, until a nice golden-green colour.
  6. Mix the yogurt with lemon juice and add on top!
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