Ingredients
3
Servings
- 100 g fresh spinach leaves or 200 g frozen spinach leaves, thawed
- 100 g Flour
- 1/2 Tsp Salt
- 1 Tsp Baking powder
- 10 g mixed herbs (fresh or frozen)
- 1 Egg
- 75 g Cottage cheese
- 50 ml Mineral Water
- 1 Tbsp Lemon juice (optional)
- 1/2 Tsp lemon zest (optional)
- Oil or butter (for greasing)
- For the sour cream
- 2 Tbsp Chives
- 100 g Sour cream
- 125 g Cottage cheese
- 1 a small clove of garlic
- Salt, pepper
Instructions
-
Step 1
Wash fresh spinach leaves and chop them coarsely. If you’re using frozen spinach, let 200 g thaw and squeeze out the excess water so that about 100 g of spinach remains.
-
Step 2
Mix the flour, baking powder, and salt in a bowl. Place the spinach, herbs, egg, quark, mineral water, and—if desired—lemon juice and zest in a blender and purée. Add the pureed mixture to the flour mixture and stir with a wooden spoon until you have a smooth batter. Preheat the waffle iron and grease it. Spoon the batter into the waffle iron and bake for about 4 minutes, depending on the waffle iron.
-
Step 3
For the sour cream, mix all the ingredients together and season to taste. Serve with the waffles while they’re still warm.
Tip: Of course, you can experiment with the dough however you like and fold in other vegetables, such as finely chopped broccoli, carrots, or a few finely sliced scallions.
