250 g spinach, cleaned<\/p>\n\n\n\n
110 g flour<\/p>\n\n\n\n
1 TS dry yeast<\/p>\n\n\n\n
1 egg<\/p>\n\n\n\n
50 g melted butter<\/p>\n\n\n\n
1\/2 TS salt<\/p>\n\n\n\n
1 TS cumin, grinded<\/p>\n\n\n\n
150 ml milk<\/p>\n\n\n\n
6 spring onions, cut in fine slices<\/p>\n\n\n\n
olive oil<\/p>\n\n\n\n
For the lime butter<\/strong><\/p>\n\n\n\n 100 g butter, room temperature<\/p>\n\n\n\n 1 lime, skin rubbed<\/p>\n\n\n\n 1 1\/2 TS lime juice<\/p>\n\n\n\n 1\/4 TS salt<\/p>\n\n\n\n 1\/2 TS white pepper<\/p>\n\n\n\n 1 SS fresh chopped cilantro<\/p>\n\n\n\n 1\/2 garlic clove<\/p>\n\n\n\n 1\/4 TS chili in fine slices (optional with kids)<\/p>\n\n\n\n Preparation<\/strong><\/p>\n\n\n\n First the lemon butter: put the butter in a bowl and work her until she gets soft and creamy. Add all ohter ingredients and mix it well. Pour the butter onto a cling film, roll it up to a saucage form and wrap the ends to close the film. Cool it in the fridge until she is firm.<\/p>\n\n\n\n Wash the spinach, put it in a pot and pour boiling water over it for 2 minutes. Take the spinach out, let it cool down and squeeze it with your hands until all water is out. Cut it in pieces and put it aside.<\/p>\n\n\n\n For the pancake dough: mix in a big bowl the flour, the dry yeast, the egg, the melted butter, salt, cumin and the milk – until you get a dough without clusters. Than add the spinach, onions and chilis and stir it with a fork.<\/p>\n\n\n\n
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