Spinach and tomato pancakes

Vegetarian, Bento, Recipes, Zoé
Vegetarian, Bento, Recipes, Zoé

(2 portions)

8 pancakes

Spinach mix:
2 cups of frozen spinach or tinned spinach or 4 handful of spinach leaves
1 clove of garlic minced
1 stock cube or 1 tsp of stock powder
2 tbsp of sour cream
1 tsp of dried parsley

Tomato mix:
4 tsp of tomato concentrated sauce
1/4 cup of water
pinch of chilli pepper powder

grated cheese

Spinach mix:
If you are using spinach leaves: bring some water to boil and soak the spinach leaves for one
minute. Sieve and blend.
If you are using frozen spinach: over low heat let the spinach melt for 5 minutes.

In a large pan mix spinach, the garlic and stock powder (or grated stock cube).
Add the sour cream and the dried parsley.

Stuff the eight pancakes. And set four pancakes in a baking pan to make two invidual portions.

Tomato mix:
Mix the ingredients together.

Delay the tomato sauce on the pancakes and sprinkle with grated cheese.

In a preheated oven at 180°C/360°F bake the pancakes for ten to fifteen minutes to
reheat the pancakes and melt the cheese.


One Response to “Spinach and tomato pancakes”

  1. Solar eclipse « Experiments in dessertarian cooking Says:

    […] content -Spinach mix, ratatouille -Mushroom, tomato and cucumber slices -Parsley hedge -Glazed seitan with Brussels […]

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