Nick Cat Oakley
This easy-to-follow vegetarian recipe is great for lunch time.
Ingredients for 7-9 pancakes
250ml of milk
200ml of water
1 spoon of oil
1 clove garlic
Ingredients for Jamco banana & raspberry dressing
1 tablespoon of Jamco banana & raspberry spread
2 tablespoons of olive oil
1 clove garlic
½ lemon juice
Jamco banana & raspberry dressing
Making the dough
Place the flour in a bowl, the 3 eggs, mix before diluting with milk and water.
Wash, chop the parsley and add it to the dough.
Wash, press the clove of garlic and add it to the dough.
Add a tablespoon of oil, salt and black pepper.
Let stand for half an hour at least, if possible.
Making Jamco banana & raspberry dressing
In a ramekin put 2 tablespoons of olive oil, 1 well-pressed clove of garlic, ½ lemon juice, salt , black pepper and 1 tablespoon of Jamco banana & raspberry spread. Mix well with a spoon all the ingredients.
Making the pancakes
Oil the pan with a clean cloth between each pancake.
Preparing the cauliflower & spinach
Remove the outer leaves of the cauliflower; break away the florets and wash them. Boil in water for 3 to 6 minutes. Drain the water.
In a plate put your florets and slice them off.
Wash, rinse your spinach and chop them. (You can cook or use the spinach raw)
In a bowl place the florets, the chopped spinach and drizzle some Jamco banana & raspberry dressing. Using 2 forks mix everything.
Filling your pancake
In a plate, place a pancake, place some of the mixture (chopped floret and spinach) at the edge of the pancake. Drizzle some Jamco banana & raspberry dressing. Finally roll your pancake.
Voilà and Bon appétit!!