All-purpose flour: 60g (1/2 cup), Baking powder: 2g (1/2 tsp), Salt: 2g (1/2 tsp), Black pepper: 1g (1/4 tsp), Dried oregano: 2g (1/2 tsp), Eggs: 100g (2 large), Milk (1% fat): 120ml (1/2 cup), Spinach: 60g (2 cups, fresh, chopped), Feta cheese: 30g (2 tbsp, crumbled), Green onions: 20g (2, chopped), Olive oil: 10ml (2 tsp for cooking), Greek yogurt: 60g (1/4 cup, for serving), Lemon wedges: for serving
1. In a bowl, combine 60g all-purpose flour, 2g baking powder, 1g salt, 1g black pepper, and 2g dried oregano. 2. In another bowl, whisk together 2 eggs and 120ml milk. 3. Pour the wet ingredients into the dry ingredients and stir until just combined. 4. Gently fold in 60g chopped spinach, 30g crumbled feta cheese, and 20g chopped green onions. 5. Heat a non-stick skillet over medium heat and lightly coat with olive oil. 6. Pour 1/4 cup of batter for each pancake. 7. Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes, then flip and cook for another 1-2 minutes. 8. Serve warm with 60g Greek yogurt and lemon wedges on the side.
