Green pancakes with stinging nettle and spinach
It's the season to harvest the first baby stinging nettles. You can use stinging nettles for your cooking all summer, but they taste the best in the spring. Be careful when picking the nettles and use a glove or a cloth to avoid getting stung.
These green pancakes are so good as wraps for lunch with e.g. fresh cream cheese and fish.
Pancakes for about 4 people.
5 cups milk (add a cup of beer if you like)
2 cups wheat or wholemeal flour
1 cup barley or rye flour
1 tablespoon salt
2 large handfuls baby spinach leaves
2 large handfuls baby stinging nettles
Butter for cooking
Fill a saucepan with water and bring to the boil over an open fire or on the cooker.
In the meantime, mix flour and salt in a bowl. Add the milk a little at a time and whisk to avoid any lumps. Ad the eggs and whisk again. Let the batter rest for 15 minutes.
Rinse the stinging nettles and spinach. Blanch the leaves in the boiling water for about a minute and then strain. After blanching the nettles won't sting anymore. Chop the leaves on a cutting board.
Add the chopped leaves to the batter and mix well.
Place a frying pan over the open fire or on the cooker at medium heat. Add a knob of butter to the pan and bake the pancakes a couple of minutes on each side until they are golden. Serve hot or cold.