Ingredients (4 portions):

Pancakes:

• 150 g baby spinach
• 250 ml milk
• 2 eggs
• 250 g flour
• 1 tsp baking powder
• salt, pepper, nutmeg
• 3 tbsp rapeseed oil

Yoghurt dip:

• 100 g yoghurt
• 1 clove of garlic
• parsley
• salt, pepper

Wash the spinach and pat dry. Separate the eggs. Finely puree the spinach with the milk and egg yolk. Add the salt, pepper, grated nutmeg, flour and baking powder and mix until smooth. Beat the egg whites with a hand mixer until stiff and carefully fold into the spinach mixture. Heat the rapeseed oil in a pan. Pour a ladleful of batter into the pan for each pancake and fry on both sides over a low heat. For the dip, place the yoghurt in a bowl. Chop the garlic and add together with the parsley, salt and pepper. Stir well.

Tips:

• Optionally serve with roasted mushrooms or tomato salad: Sauté mushrooms in olive oil and season with salt and pepper. Make tomato salad with 2 small tomatoes, ¼ onion, rapeseed oil, balsamic vinegar and salt.
• Serve the pancakes with some fresh spinach and radishes.