Spinach and Cheese Pancakes recipe
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- Dish type
- Savoury pancakes
For all those who love savoury pancakes, this is your recipe. Pancakes are one of my favourite foods and I like them in any form - these spinach and cheese pancakes make a delicious dinner anytime of year.
53 people made this
- For the pancakes
- 120g plain flour
- 250ml milk
- 2 eggs
- pinch of salt
- 30g butter or margarine
- For the filling
- 30g butter or margarine
- 40g plain flour
- 500ml milk
- 1 teaspoon concentrated stock
- 2 eggs, beaten
- 100g Parmesan cheese, grated
- 300g frozen spinach, thawed
- salt and freshly ground pepper to taste
- pinch of grated nutmeg
- butter or dripping for tin
- 1 egg yolk
- 150g cream fraiche
MethodPrep:10min ›Cook:50min ›Ready in:1hr
- For the pancakes: In a bowl combine the flour, milk, eggs and salt to make a thin batter. Heat the butter in a frying pan over medium-high heat. Pour in approximately 3 tablespoons of batter and swirl the pan quickly, so that the batter is spread as evenly and as thinly as possible. Fry the pancakes on both sides until golden, and set the finished pancakes aside. The batter should be enough for 8 pancakes (about 18cm diameter).
- For the filling: Melt butter in a pan and sprinkle in the flour. Cook for a minute or two. Add the milk, stirring, and bring to the boil. Now add the stock, eggs and half of the Parmesan. Add the thawed spinach and season with salt, pepper and nutmeg.
- Butter a baking dish. Spread some filling on the first pancake, roll the pancake up and place in the dish. Do with same with the remaining pancakes.
- Stir together the egg yolk, creme fraiche and the rest of the Parmesan and pour over the pancakes.
- Place into the oven and bake for 25 minutes at 225 C / Gas 7.
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Reviews & ratingsAverage global rating:(10)
Reviews in English (1)
Being in the US I had some issues finding the creme fresh. I made some by adding 1 TBL of buttermilk to 1 cup of heavy cream left it sitting in the oven all day.These were yummy and it was fun. My meat loving husband thought they were great.-18 Mar 2013
Nigel Slater's pancake recipes
T he point of Pancake Day was to use up any leftovers in the house before the Lenten fast. Eggs, butter and flour, but also anything else that would go in or on it. For this reason alone, I suspect that pancakes were always meant to be stuffed to the gills.
I love a little pancake, its freckled surface glistening with lemon juice and sugar, and have worked hard on getting a recipe that works every time. Tradition has it that the first one out of the pan is always less than perfect and the tattered disc becomes the cook's perk, rolled and wolfed at the stove while the second and third are in progress. In practice, that first pancake seasons the pan, leaving a light film of butter on which those that follow will slide.
There are two ways to cook the perfect pancake, either in a shallow nonstick frying pan or a well-used steel crêpe pan. Note the "well used". The surface of a new pan needs seasoning if the batter is not to stick, and preferably by years of use. But there's a short cut. Heating a steel pan over a hot flame, adding a knob of butter and letting it sizzle, wiping it out with kitchen paper and repeating several times should help a new pan to develop a nonstick film. The trick is never to wash it. I don't think I have washed mine in 20 years.
A 20cm nonstick frying pan will work well enough. Even better if it has rounded edges. That way you can slide your work out effortlessly.
I have a pan of warm butter, just short of liquid, on the side of the hob. I wipe the pan with a piece of kitchen roll or a brush soaked in the butter and put it briefly over a moderate heat. I pour a small ladleful of batter into the centre of the hot pan, lift the pan, tilting it from side to side, so a thin layer of batter covers the entire surface of the pan, then tip any extra batter back into the bowl to be used in the next pancake.
Back on the heat, the first side will always look better than the second. When you are finished, that first, pale golden side should be the one that goes on the top, or on the outside if you are stuffing it. As indeed we probably should.
Spinach Feta Pancakes
Savoury spinach feta pancakes make a great low carb breakfast and and are a healthy light lunch too.
Spinach and feta make a great flavour combination and can be served as a pancake filling. Here, I wanted to try something different and use these ingredients as part of the pancake batter to make a hearty vegetarian breakfast. You could add chopped ham or bacon to these if you wanted though. No judgement from me, as the husband is a meat eater. It takes all of us to make a beautiful colourful world!
Spinach is a great vegetable to use in low carb recipes as it is also high in insoluble fibre, as well as being low in carbs. A vegetable packed full of nutrients with high levels of vitamin C, vitamin K, folic acid, iron and calcium, it’s a great vegetable to start your day with.
Fresh spinach was chopped, added some spring onions and fresh garlic for flavour. Firm Feta cheese was added ensuring that the pancake kept its shape and did not spread over the pan. Almond flour was use to bind the spinach pancake mixture.
These savoury spinach pancakes were devoured straight from the pan but you could serve these with some eggs or perhaps melted butter with a sprinkling of Parmesan cheese too. Try a couple for lunch with a side salad as I can testify that they are also delicious cold as well as warm. I spent the day snacking on the spinach feta pancake leftovers, and as they are only 2g net carbs each, I had no snacking shame! Not that I normally do with all the recipe tasting!
How do I make Spinach Oatmeal Pancakes?
To start I want to point out if you are a big pancake family and you don&rsquot have a breakfast griddle yet, you NEED one. Hint for it as a gift if you need to but they are great!
Heat your griddle (or large skillet) to medium heat about roughly 350º F. Lightly grease with oil such as coconut oil or butter. Or if you want a little pro-tip, what I always do is make turkey bacon (or regular) first and then just wipe it clean and the griddle is perfectly greased.
Now to make the pancakes, begin by adding all of the dry ingredients to a blender. Oats, baking powder, salt, and cinnamon. Blend on high until oats have become fine, almost like a flour. Empty your now blended dry ingredients to a large mixing bowl and set aside.
Note there is no difference in this recipe if you use old fashioned oats or quick oats besides the fact that old fashioned oats might take 5 seconds longer to blend.
Next you&rsquoll add your wet ingredients to your blender. Start by adding the spinach first because it will blend easier, and then add your yogurt, milk, egg, honey, and vanilla. Blend until spinach is broken down to small flecks and smooth.
Add your wet ingredients over the top of your dry ingredients in the mixing bowl and gently mix together with a spatula.
Working in batches, spoon a scant 1/4 cup batter on to the hot griddle. Cook the pancakes 4-5 minutes until the edges of the pancakes are visibly cooked but the center is still wet and cooked side is brown. These pancakes don&rsquot bubble like normal pancakes would.
Flip your pancakes and cook another 3-4 minutes until pancakes are browned.
Serve pancakes immediately. Great with pure maple syrup and fresh fruits!
TIPS & TRICKS
&bull there is no difference in this recipe if you use old fashioned oats or quick oats besides the fact that old fashioned oats might take 5 seconds longer to blend
&bull these pancakes keep pretty well in the fridge and reheat well
Spinach in Pancakes?
Spinach is a great vegetable to use in low carb recipes as it is also high in insoluble fiber, as well as being low in carbs. A vegetable packed full of nutrients with high levels of vitamin C, vitamin K, folic acid, iron, and calcium, it&rsquos a great vegetable to start your day with. So, a morning spinach feta pancake was born!
I chopped up the fresh spinach, added some spring onions and fresh garlic for flavor. Feta cheese was added as it is firm when cooked, ensuring that the pancake kept its shape and did not spread over the pan. Although I tend to use coconut flour in my sweet pancakes, I reached for a bag of almond flour. Almond flour has a slight edge over coconut flour for savory recipes.
We ate these spinach feta savory pancakes plain, just out the pan, but you could serve these with some eggs or perhaps melted butter with a sprinkling of Parmesan cheese too. Try a couple for lunch with a side salad as I can testify that they are also delicious cold as well as warm. I spent the day snacking on the spinach feta pancake leftovers, and as they are only 2g net carbs each, I had no snacking shame!
Want to try a Savory Waffle? How about these Broccoli Cheddar Low Carb Keto Waffles!
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 bunch green onions, chopped
- 2 cloves garlic, minced
- 2 pounds spinach, rinsed and chopped
- ½ cup chopped fresh parsley
- 2 eggs, lightly beaten
- ½ cup ricotta cheese
- 1 cup crumbled feta cheese
- 8 sheets phyllo dough
- ¼ cup olive oil
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.
Separating eggs. Beat the egg whites until stiff, mix egg yolks with sour cream, baking powder and 1 pinch of salt, stir in ground almonds. Carefully fold in water and beaten egg whites and let the batter swell for 10 minutes.
In the meantime clean, wash and cut the spinach into strips. Peel and finely chop onion and garlic. Heat 1 tablespoon of oil in a frying pan. Sauté both for 2 minutes at medium heat. Add the spinach and fry for 5 minutes. Then remove from the heat. Mix the ricotta with the spinach and season to taste with salt and pepper.
Bake about 24 pancakes from the batter in the remaining oil in portions of about 5 minutes each. Place the pancakes on a baking sheet lined with baking paper, add the spinach mixture. Grate cheese and sprinkle over the pancakes.
Bake the pancakes in a preheated oven at 180 °C/ 350 °F (convection 160 °C/325 °F) for 15 minutes. Wash the chillies, halve lengthwise, remove seeds and chop. Garnish the pancakes with the almonds.
Notes about this recipe
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|For the Pancakes:|
|1||medium egg, preferably free-range or organic|
|a knob of unsalted butter, if needed|
|For the filling:|
|240g||spinach leaves, washed and patted dry|
|60g||freshly grated Parmesan cheese, plus extra for topping|
|fine salt and freshly grated black pepper|
|freshly grated nutmeg, to taste|
|For the basic white sauce:|
|fine salt and freshly ground black pepper|
For the basic white sauce:
Melt the butter in a large non-stick saucepan over a medium heat. Whisk in the flour to form a smooth paste. Remove the pan from the heat and slowly add the milk, continuously whisking to incorporate. Taking it off the heat will help you achieve a smooth consistency.
Return to the heat, and whisk until it has formed a thick sauce. Season to taste, with a little salt and lots of pepper.
For the filling:
Steam the spinach in a large covered saucepan with a little water for about 5 minutes, until the spinach has wilted. Remove from the heat, drain and leave to cool (you can speed up the cooling process by running cold water over the spinach). When the spinach is cool enough to handle, squeeze to remove all the water. Place the spinach in a bowl, mix with the cheese and season with salt, pepper and a little nutmeg.
Preheat the oven to 180C/350F/gas 4.
For the pancakes:
In a medium bowl, whisk together the flour, milk and egg until you have a smooth batter. The batter shouldn’t be too thick, so add a splash more milk if needed.
Heat a good-quality non-stick frying pan (15—20cm in diameter) over a high heat. (A good pan is the secret to successful pancakes!) Pour a ladleful of the batter into the pan and tilt the pan from side
to side to spread the batter out to the edges. Leave the pan on the heat for 2 to 3 minutes, until the pancake has set. Flip over the pancake and cook on the other side for about 2 minutes. Repeat
with the rest of the batter. If you find the pancakes are sticking to the pan, melt a little butter in the pan before adding the batter.
Grease an ovenproof dish with butter. Spread each pancake with 2 tbsp of the filling, right up to the edges. Roll up the pancakes and place in the prepared dish. Don't worry if there is space between each pancake, it's actually good to leave a little room for the white sauce to spread around them. (If you're making this for a dinner party, keep the pancakes in the fridge until your guests are ready to eat before continuing with the method).
Reheat the white sauce, as it will have gone cold and hard - loosen it with a little milk if needed. Pour over the pancakes and sprinkle with Parmesan. cook in the over for 15 minutes, then grill for 5 minutes, to brown the top.
If you've never experienced the magic that is Spinach Pancakes, you and your family are in for a treat. Imagine the taste of pancakes, then add to that the powerful nutritional benefits and beautiful green color of spinach. Now, keep reading to make this perfect marriage for yourself.
I'm kinda worried that you're going to want to skip this recipe based on the name, but I beg you to give these pancakes a try. I originally made them as a St. Patrick's Day-themed recipe for my monthly "Snack Mom" column in the March issue of Parents magazine.
Now I make them any time I&rsquom looking for a green-themed food to serve for breakfast or at a party. Isn&rsquot that bright green color just so striking?! They&rsquore great for Earth Day, St. Patrick&rsquos Day, Easter, or any kind of animal-themed birthday party.
Serve them with whipped cream and an array of fresh fruits for a rainbow-themed menu. You can serve up a batch of spinach pancakes alongside a batch of red beet pancakes for a super festive red and green Christmas breakfast!
These spinach pancakes are completely dye-free, and get their natural color from fresh baby spinach. They taste just like regular pancakes because fresh spinach has such a mild flavor. Once you blend it in with the milk, you get that gorgeous bright green color, and you don&rsquot even know there&rsquos a vegetable inside.
Spinach is full of iron and adding it into recipes like these pancakes, smoothies, or even mac and cheese is a great way to get in a few extra servings of greens! Once your kids taste these pancakes they&rsquoll be begging to eat their greens first thing in the morning, so be prepared to make this recipe often.
Get the kids in on the cooking action, too. They love to toss ingredients into the blender and watch it whizz up before their eyes. Whisking together the dry ingredients is the perfect job for little hands, and then you can work together to mix the wet ingredients in with the dry.
Have a dairy or egg allergy? Try this similar version of Green Vegan Pancakes that are perfect for breakfast or a snack.
I would love to see your kids enjoying this recipe! Tag me @weelicious on social media so I can join in the fun with your family.