Lentil andspinach pancakes
Try Lentil and spinach pancakes by little FOOBY now. Or discover other delicious recipes from our category Young chef.
- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 250 gred lentils
- water
- ¾ dlwater
- 3fresh eggs
- ½ tspbaking powder
- 1 ¼ tspDukkah (spice mix)
- ½ tspsalt
- a littlepepper
- 75 gbaby spinach
- a littleoil
- 180 gplain yoghurt
- ¼ tspDukkah (spice mix)
- ¼ tspsalt
Instructions
Step 1
LentilsStep 2
Simmer the lentils (uncovered) in boiling water for approx. 10 mins., drain well, allow to cool slightly, transfer to a bowl.Step 3
BatterStep 4
Add the water, eggs, baking powder and dukkah to the lentils, season, puree.Step 5
Add the spinach, mix well.Step 6
PancakesStep 7
Heat the oil in a non-stick frying pan. Pour as much batter into the pan as it takes to make pancakes of approx. 7 cm in diameter. Reduce the heat, cook for approx. 5 mins., once the undersides are cooked they will no longer stick to the pan. Turn the pancakes and cook for approx. 4 mins, cover and keep warm. Cook more pancakes with the remaining batter.Step 8
DipStep 9
Stier the yoghurt, dukkah and salt together, serve with the pancakes.