Spinach pancakes

Name: Spinach pancakes
Total time: 45 min
Yield: 4 people
Ingredients: 3 dl Organic UHT milk; 200 g wheat flour (approx. 3½ dl); 100 g Pre-washed baby spinach; 2 eggs; ½ tsp coarse salt; ½ tsp baking powder; 50 g oatmeal (approx. 1 ¼ dl); 25 g butter for frying; 1 cucumber; 25 g Pre-washed baby spinach; 100 g Red and yellow cherry tomatoes cut in halves; 2 dl onion sprouts

Spinach pancakes with oatmeal and cucumber rolls with vegetarian filling.

Ingredients

Organic UHT milk	3 dl
Wheat flour (approx. 3½ dl)	200 g
Pre-washed baby spinach	100 g
Eggs	2
Coarse salt	½ tsp
Baking powder	½ tsp
Oatmeal (approx. 1 ¼ dl)	50 g
Butter for frying	25 g

Cucumber rolls

Cucumber	1
Pre-washed baby spinach	25 g
Red and yellow cherry tomatoes cut in halves	100 g
Onion sprouts	2 dl

Here's how you do it

Put milk, flour, spinach, eggs, salt and baking powder in a blender and blend on top speed for approx. 1 min.
Pour the mixture into a bowl and stir oatmeal in.
Let some of the butter turn golden brown on a pan, and divide 3 portions of ½ dl dough into the pan and bake the pancakes on a low heat for approx. 1 min on both sides.
Place the baked pancakes on a plate covered with baking paper and keep them warm in the oven. Bake the rest of the pancakes.

Cucumber rolls and serving

Cut 15 long cucumber slices lengthwise, using a thin peeler. Discard the ends of the slices.
Distribute spinach, tomato and onion sprouts on the cucumber slices and roll them around the filling.
Serve the rolls on the warm pancakes.

Heating up

Approx. 50 ° - traditional oven.

Enjoy your meal!

https://mea.arla.com/recipes/spinach-pancakes/