Gluten the Enemy

Buckwheat Pancakes with Spinach and Feta Cheese

Buckwheat and spinach enrich the blood, helping to increase the red blood cells and restore metabolic balance.

Ingredients for 4 persons

130g -140g 4 medium ½ cup 60ml 2 tbsp 1tsp 150g 100g 100g 3tbsp

buckwheat flour eggs milk corn oil salt spinach finely chopped Feta cheese Ricotta cheese Greek yogurt water

Method:

·      Place the flour in a mixing bowl with a pinch of salt add the egg and the milk. Using a wooden spoon stir in well.

·      Gradually add around 100ml water, little by little, stirring continuously until all the flour has been incorporated and the mixture is lump-free. Then stir a ½ tablespoon oil into the batter.

·      Preheat the oven to 180⁰C

·      Place the crumbled feta cheese, 3 eggs ricotta cheese, Greek yogurt and a pinch of salt in a bowl mix them well, then add the chopped spinach to the mixture and combine them.

·      Make 8 pancakes

·      Spread some of the filling over a pancake and roll it up. Repeat with the rest of the pancakes.

·      Arrange the pancake rolls in a greased baking dish. Pour the remaining filling over the pancakes and bake in the preheated oven for 20 minutes.

Serving:

Serve them hot with salad.