Spinach Pancakes

Name: Spinach Pancakes
Ingredients: 300 ml Low Fat milk; 150 g wheat flour; 75 g baby spinach; 3 eggs; ½ tsp sea salt; 10 g butter; 250 g Arla® Skyr Natural yogurt; 3 tbsp sweet chilli sauce; 3 Peeled Fresh beetroots (approximately 200 g); 200 g Halved Red and Yellow cherry tomatoes; 25 g baby spinach; 1 red onion in Thin Slices (approximately 100 g); 1 Red chilli pepper Cut Into Rings; 10 g Washed Fresh ground coriander Leaves; 10 g butter; 500 g chicken Fillet; ½ tsp sea salt; 175 g mozzarella; 1 pinch Freshly pepper

https://www.arlafoods.co.uk/recipes/spinach-pancakes/

Instructions

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

Enjoy!

Ingredients

Spinach Pancakes

Low Fat milk	300 ml
Wheat flour	150 g
Baby spinach	75 g
Eggs	3
Sea salt	½ tsp
Butter	10 g

Dressing

Arla® Skyr Natural yogurt	250 g
Sweet chilli sauce	3 tbsp

Beetroot Salad

Peeled Fresh beetroots (approximately 200 g)	3
Halved Red and Yellow cherry tomatoes	200 g
Baby spinach	25 g
Red onion in Thin Slices (approximately 100 g)	1
Red chilli pepper Cut Into Rings	1
Washed Fresh ground coriander Leaves	10 g