Buttermilk pancakes with spinach

Name: Buttermilk pancakes with spinach
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 175 g Flour; 3 Eggs (Gr. M); 3/8 l Buttermilk; 7-10 Tbsp salt, pepper, nutmeg; 600 g leaf spinach; 2 Onions; 1-2 Garlic cloves; 5 TSP butter/margarine; 1 TEASPOON Oil (e.g. olive oil); 1 can(s) (850 ml) Tomatoes; 1 TEASPOON Vegetable broth; 1 TEASPOON dried. ital. Herbs; 7-10 Tbsp Grease; 200 g Mozzarella; 1-2 TABLESPOONS Pine nuts

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

175 g Flour
3 Eggs (Gr. M)
3/8 l Buttermilk
7-10 Tbsp salt, pepper, nutmeg
600 g leaf spinach
2 Onions
1-2 Garlic cloves
5 TSP butter/margarine
1 TEASPOON Oil (e.g. olive oil)
1 can(s) (850 ml) Tomatoes
1 TEASPOON Vegetable broth
1 TEASPOON dried. ital. Herbs
7-10 Tbsp Grease
200 g Mozzarella
1-2 TABLESPOONS Pine nuts

Directions

1
Mix flour, eggs, buttermilk, 1/8 l water and 1 pinch of salt to a smooth dough. Cover and let it swell for about 30 minutes
2
Sort the spinach, wash thoroughly and drain. Peel onions and garlic and dice finely. Heat 1 tsp. fat in a pot. Sauté the garlic and half the onions in it. Add the spinach and let it collapse. Season with salt, pepper and nutmeg. Let cool down a little bit
3
Fry the rest of the onions in hot oil. Add tomatoes with juice, broth and herbs, chop tomatoes a little bit. Bring to the boil, simmer for about 10 minutes. Season to taste with salt and pepper. Pour into 4 small greased casseroles or 1 large one
4
Heat 1 teaspoon of fat in a coated frying pan (approx. 24 cm Ø). Add 1/4 dough and bake on both sides until golden brown. Bake another 3 pancakes in the same way
5
Cut mozzarella into thin slices. Cover pancakes with spinach and mozzarella and roll them up. Cut into diagonally thick slices and place in the tomato sauce. Sprinkle the pine nuts on top. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes
6
Drink: cold beer