Green pancakes
6 servings
60 minutes
One of the most intense natural green dyes is spinach. To color pancakes well, take 150 grams of spinach, mash it, combine with flour and egg and turn it all into a cheerful green dough .
1
Prepare all the ingredients.
2
Wash the spinach and blend it until pureed. If the spinach doesn't blend well, add a little water.
- Spinach: 150 g
3
In a deep bowl, whisk the eggs with milk until smooth and add spinach. Blend if necessary for an even texture.
- Chicken egg: 2 pieces
- Milk: 500 ml
- Spinach: 150 g
4
Sift the flour and add it to the spinach mixture. Season with salt and mix thoroughly.
- Wheat flour: 200 g
- Salt: to taste
5
Pour vegetable oil into the dough and let it sit for 15-20 minutes.
- Vegetable oil: 30 ml
6
Cut the tomatoes into small cubes and chop the greens.
- Tomatoes: 2 pieces
- Parsley: to taste
7
Mix ricotta with chopped tomatoes, herbs, and Adyghe salt.
- Ricotta cheese: 200 g
- Tomatoes: 2 pieces
- Parsley: to taste
- Adyghe salt (garlic-herb salt): to taste
8
Heat the pan, grease with a thin layer of vegetable oil. Pour the batter and spread it over the surface of the pan. Fry until golden brown on each side.
- Vegetable oil: 30 ml
9
Place the filling on each pancake, spread it, and roll it up like a tube.
10
Serve green pancakes warm or chilled, garnished with fresh herbs.
