Mini chef
Utensils
Apron
Bowl
Cooking spoon
Frying pan
Measuring cup
Plate
Spatula
Stick blender
Teaspoon
Timer
small bowl
Kitchen scales
Ingredients
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
How it's done
The kids can help at the marked areas .
Lentils
Simmer the lentils (uncovered) in boiling water for approx. 10 mins., drain well, allow to cool slightly, transfer to a bowl.
Batter
Add the water, eggs, baking powder and dukkah to the lentils, season, puree.
Add the spinach, mix well.
Pancakes
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
Stier the yoghurt, dukkah and salt together, serve with the pancakes.
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