Spinach Pancakes

Spinach Pancakes



Spinach Pancakes: Step 1
  • Blend milk, flour, spinach, egg and salt for about a minute.
Spinach Pancakes: Step 2
  • Melt a bit of the butter in a pan. Pour some of the batter into the pan and cook for about 1½ minutes on each side.
Spinach Pancakes: Step 3
  • Put the pancake in an ovenproof dish covered with foil to keep warm - put the dish in the middle of the oven. Repeat with the rest of the batter to make the remaining pancakes.
Dressing: Step 1
  • Stir yogurt and chilli sauce together in a bowl and put it in the fridge. Taste.
Beetroot Salad: Step 1
  • Mix the beetroot, tomatoes, spinach, red onions, chilli and coriander together in a bowl.
Fried Chicken: Step 1
  • Melt the butter in a pan. Cook the chicken over a high heat for about 4 minutes, turning frequently.
Fried Chicken: Step 2
  • Remove the meat from the heat and pull into smaller pieces with two forks.
Fried Chicken: Step 3
  • Spread the chicken and mozzarella on one half of a warm spinach pancake - let the mozzarella melt. Add the salad and gently fold the pancake and sprinkle with pepper. Serve with the dressing.
To Keep the Spinach Pancakes Warm
  • Approximately 75 ° - traditional oven


Spinach Pancakes
Low Fat milk
300 ml
Wheat flour
150 g
Baby spinach
75 g
Sea salt
½ tsp
10 g
Arla® Skyr Natural yogurt
250 g
Sweet chilli sauce
3 tbsp
Beetroot Salad
Peeled Fresh beetroots (approximately 200 g)
Halved Red and Yellow cherry tomatoes
200 g
Baby spinach
25 g
Red onion in Thin Slices (approximately 100 g)
Red chilli pepper Cut Into Rings
Washed Fresh ground coriander Leaves
10 g
Fried Chicken
10 g
Chicken Fillet
500 g
Sea salt
½ tsp
175 g
Freshly pepper
1 pinch