April 15, 2015

Today was spectacular: I found a new favorite plate on a fleamarket (the blue one on the left), got a letter from one of my dearest friends and My New Roots cookbook in the mail, tried a new raw brownie recipe that completely blew our minds (I absolutely will share it here later - now there are no brownies left to shoot..) and ended the day with an impromptu spinach pancake supper in good company.

(I'm in love with the My New Roots cookbook; I knew I would be!)


(makes 10-12 thin, large pancakes, serves 2-3)

200g fresh spinach
300ml oat milk (or milk of your choice)
2 eggs
2tbsp oil
1-1,5tsp salt
200ml light spelt flour
butter for frying

Rinse the spinach well. Mix spinach and milk in a bowl with a hand blender. Add the rest of the ingredients and mix by hand. Fry thin pancakes on a hot pan with plenty of butter. (And really, these are the best if you eat them crispy straight from the pan - that's what I do when I eat them alone!) and serve e.g. with gooseberry jam or a savory filling like this one (I'm a jam girl, I never tried a savory filling for these yet..) Fry only as many as you assume you're gonna eat and keep the leftover dough in the fridge for the next day or two to get fresh pancakes then as well! (And here's a recipe if you want to use frozen spinach instead of fresh.)

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