Lentil and spinach pancakes

Lentil and spinach pancakes

30 Min. Active
30 Min. Total
308 kcal per people
vegetarian, gluten-free
Nutritional value / people: Fat: 8 g, Carbohydrate: 31 g, Protein: 24 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • Bowl
  • Cooking spoon
  • Frying pan
  • Measuring cup
  • Plate
  • Spatula
  • Stick blender
  • Teaspoon
  • Timer
  • small bowl
  • Kitchen scales

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Lentils

250 g red lentils
water, boiling

Batter

¾ dl water
3 fresh eggs
½ tsp baking powder
1 ¼ tsp Dukkah (spice mix)
½ tsp salt
a little pepper
75 g baby spinach

Pancakes

a little oil

Dip

180 g plain yoghurt
¼ tsp Dukkah (spice mix)
¼ tsp salt

How it's done

The kids can help at the marked areas .

Lentils

250 g red lentils
water, boiling

Simmer the lentils (uncovered) in boiling water for approx. 10 mins., drain well, allow to cool slightly, transfer to a bowl.

Batter

¾ dl water
3 fresh eggs
½ tsp baking powder
1 ¼ tsp Dukkah (spice mix)
½ tsp salt
a little pepper

Add the water, eggs, baking powder and dukkah to the lentils, season, puree.

75 g baby spinach

Add the spinach, mix well.

Pancakes

a little oil

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.

Dip

180 g plain yoghurt
¼ tsp Dukkah (spice mix)
¼ tsp salt

Stier the yoghurt, dukkah and salt together, serve with the pancakes.

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