Spinach Green Pancakes
Bright, savory spinach pancakes that are tender and flexible. Perfect for filling with cottage cheese, cheese, or fish for a Maslenitsa spread.
- Time
- 30 min
- Serving
- 464 kcal
- Ingredients
- ≈ $0.54
- Protein
- 18 g
Ingredients
- 1 Spinach (frozen)pack 400 g ≈ $1.90 60 g
- 2 Milk 2.5%pack 930 ml ≈ $0.88 170 ml
- 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 4 Wheat flour 75 g
- 5 Sunflower oil 8 ml
- 6 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Thaw the spinach1 and squeeze out excess liquid.
Blend the spinach1 with milk2 until smooth and uniformly green.
Add the egg, salt, and flour, then blend or mix thoroughly again.
Stir in the oil and let the batter rest for 10 minutes.
Heat the skillet over medium heat.
Cook thin pancakes for 1 minute per side until golden, without over-drying the edges.
Tips
- Why it works
- Squeeze the spinach dry, or the batter will be thin and the pancakes won't work. Make sure no water is left in the bowl.
- Substitutions
- Swap the milk for 2.5% kefir, and the batter will be slightly thicker. Use butter instead of sunflower oil, but cut it to 5 g.
- Common mistakes
- Pancakes burn at the edges if the heat is too high. You'll notice brown spots before the middle is done.
- Storing and reheating
- Keep in the fridge for 2 days, and bake with the filling in the oven at 180° for 5 minutes. Don't freeze, the spinach will turn soft.
- Serve with
- Serve with cottage cheese and sour cream for breakfast or with a piece of fish for lunch.
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