Friday, February 26, 2010

Spinach Pancakes with Beet Raita

1 egg
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 cup spinach thawed and drained (frozen spinach works well)
½ cup Feta cheese cut in smaller pieces
1 tsp honey
Your favorite spices (I use curry and coriander)
1 tbls flax seeds (optional)
Water (arround 2 cups)

In a large bowl, mix all ingredients and pour in water, gradually until you get pancakes-like batter. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides.                      

Serve hot with salad or sauce. My favorite combination is ayurvedic beet raita:

½ cup yogurt
½ cup peeled and grated fresh beet
1 tbls ghee
½ tsp salt
½ tsp pepper
1 tsp cumin
1 tsp mustard seeds
1 tsp ginger
1 tsp curry

Fold the beets into the yogurt and add salt. Heat the ghee in a small skillet.
Add the mustard seeds, when they start popping, add other spices. Remove from heat and pour the mixture over the yogurt-beet mixture. Mix well. Serve at room temperature.

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