Spinach – Pancakes

Summary

Ingredients

• 300 g wheat flour (whole rain)
• 300 ml milk
• 0.5 teaspoon ½ salt
• 0.25 teaspoon ¼ black pepper, freshly ground
• Nutmeg, freshly grated
• Garlic, freshly pressed or finely chopped
• 3 egg (s)
• 1 packet spinach, frozen spinach (450 g)
• fat, for frying (oil or clarified butter)
• 200 g feta cheese

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Instructions

1. Let the spinach thaw - preferably the day before, as it takes a long time.
2. Whisk the flour, milk and spices well and allow to swell a little (5-10 min). Then add the eggs and work them into a thick dough. Mix the spinach evenly into the batter. Roughly grate the feta or simply crumble it.
3. Bake the pancakes one after the other in hot fat (butter or oil), sprinkle about 1/6 of the feta on top after turning and finish frying.
4. With a 20 cm pan, it will make about 6 pieces - depending on the side dishes and hunger for about 2-3 eaters.
5. There are e.g., thick / chunky tomato sauce or tomato salad - but they also just taste that way.
6. Leftover pancakes can be cut into strips and served as patties in broth.
7. For a party, the dough can also be baked in a well-greased rectangular shape (about 30 cm) at about 175 ° C until the dough is through, i.e. thickened. Then cut into small pieces / cubes and serve with toothpicks (if necessary with spicy salsa or something similar).
8. If you use frozen spinach, you have to roughly chop it before you add it to the dough - the frozen spinach is already chopped.