| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy, Grains |
Vegetarian |
Veg4, Vegetarian |
1 |
servings |
INGREDIENTS
| 2 |
|
Free-range eggs |
| 3 1/2 |
fl |
Milk |
| 2 |
tb |
Wholemealflour |
|
|
A pinch of baking powder |
|
|
Salt |
|
|
Good quality vegetable oil for frying |
| 5 |
oz |
Spinach |
| 1 |
sm |
Onion; chopped |
| 1/2 |
oz |
Soft vegetable margarine |
| 1 |
tb |
Sunflower seeds |
| 2 |
oz |
Cottage cheese |
|
|
Salt; freshly ground |
|
|
; black pepper |
| 1 |
|
Pinches nutmeg |
INSTRUCTIONS
PANCAKE MIX
FILLING
1. To make the pancakes, mix together the eggs, milk, flour, baking powder
and salt. Beat well. Let the batter stand for 30 minutes. Heat a small
amount of oil in a frying pan. Add the batter, a spoonful at a time and
cook on both sides until golden. Stack on a warm plate while you make the
filling.
2. Trim, wash and shred the spinach.
3. Sweat the onion in the margarine, add the spinach and cook gently for
about 10 minutes.
4. Add the sunflower seeds and season to taste.
5. Heap the cottage cheese on to the hot pancakes, divide the spinach
mixture between them, roll them up and they're ready to eat.
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