Spinachy Pancakes
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INGREDIENTS
- Salt; freshly ground
- A pinch of baking powder
- FILLING
- 1 sm Onion ; chopped
- 1 tb Sunflower seeds
- PANCAKE MIX
- ; black pepper
- 1/2 oz Soft vegetable margarine
- 5 oz Spinach
- Salt
- 2 oz Cottage cheese
- Good quality vegetable oil
- 1 Pinches nutmeg
- 2 tb Wholemealflour
- 3 1/2 fl milk
- 2 Free-range eggs
INSTRUCTIONS
1. To make the pancakes, mix together the eggs, milk, flour, baking powder and salt. Beat well. Let the batter stand for 30 minutes. Heat a small amount of oil in a frying pan. Add the batter, a spoonful at a time and cook on both sides until golden. Stack on a warm plate while you make the filling. 2. Trim, wash and shred the spinach. 3. Sweat the onion in the margarine, add the spinach and cook gently for about 10 minutes. 4. Add the sunflower seeds and season to taste. 5. Heap the cottage cheese on to the hot pancakes, divide the spinach mixture between them, roll them up and theyre ready to eat.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (746g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 411 | ||
| Calories from Fat: 176 (43%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 19.5g | 26 % | |
| Saturated Fat 6.5g | 33 % | |
| Monounsaturated Fat 6.5g | ||
| Polyunsanturated Fat 3.7g | ||
| Cholesterol 395.1mg | 122 % | |
| Sodium 515.7mg | 18 % | |
| Potassium 1501.5mg | 40 % | |
| Total Carbohydrate 30.2g | 9 % | |
| Dietary Fiber 5.9g | 23 % | |
| Sugars, other 24.4g | ||
| Protein 32g | 46 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 411
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