Today I want to share the best spinate pancake recipe I have ever made. I have made a lot of savory pancakes through the years and I have been experimenting with a lot of ingredients in the pancakes. With children at home that have difficulties eating vegetables, you learn to be creative with food. You want them to eat healthy and also love eating it. That’s not always that easy.
When my girls were very young, I quickly found out that they loved pancakes. I also learned that if I blended vegetables into the pancakes, I kind of fooled them and they loved it as much as the sweet pancakes. Later they were not to be fooled of course, but they still love the savory pancakes very much every time I make them.
Our favorite pancake recipe is definitely the spinate pancakes. Maybe also because of the bright green color. It looks so great, healthy, and inviting to eat. Another good thing about these pancakes is that you can eat them just as they are warm or cold. You can also fill them like a wrap with anything you like. We often eat them with a salad, but you can also fill them with fx. ham and cheese and warm them up until the cheese has melted. there are many ways to use them.
Give them a try! I am sure you will love them.
The best spinate pancake recipe
- 150 g fresh spinate
- 1 whole red onion
- 1 clove garlic
- 100 g parmesan cheese (grated)
- 280 g flower (all purpose)
- 4 eggs
- 6 dl milk
- 1 tsp salt
- 50 g butter (unsalted)
- Peel the red onion and chop into roughly pieces.
- Peel the garlic clove.
- Put the spinate leaves, the onion, and garlic into a blender together with the milk and blend until smooth and green.
- Put the mixture into a big bowl and beat in the eggs one by one.
- Add salt and flour and wisk well until smoothe.
- Melt the butter in the pan you will be using for baking the pancakes and let it cool for a bit.
- Add the melted butter to the spinate mixture and whisk well.
- Now the mixture is ready for use.
- Use a big soup spoon for measuring the batter for each pancake and bake the pancakes on medium heat on each side until light brown and cooked.
- Notice! Normally you will put a little bit of butter into the pan before baking each pancake. This is now not necessary. Use a nonstick pan and the butter in the mixture does the job. The pancake will not stick to the pan.
- Place the baked pancakes on a plate on top of each other and keep them warm by covering with aluminum foil.
- Serve the pancakes warm or cold, with or without stuffing.
Please let me know if you have tried these pancakes or if you have any questions.