Spinach Pancakes

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I’ve made these spinach pancakes with the leftovers from Le Gâteau Vert-Vert. For that cake I needed some spinach juice. As I didn’t want to lose the very healthy and full of vitamins spinach, I came up with this idea for pancakes. They turned out delicious, so I’m going to make them again.

Spinach pancakes with cheese dip

As an accompaniment, I’ve made a cheese spread. A few days before I’ve made the pancakes I bought some Twaróg. The only two things I knew about this cheese is that it was Polish and vegetarian. It is similar to a Romanian cheese, so I knew it would be good with sour cream and spices. Twaróg is a Polish Farmer’s Cheese, unsalted and crumbly, not great to eat on its own, but very good in all sort of recipes. It can be used into a delicious dessert called Papanasi.

As we had them for breakfast, I’ve also made smoothies. Those were made with orange juice, bananas, chia seeds, and a few frozen cherries. That, in my opinion, is a very healthy breakfast, filling, and also tasty.

Ingredients for 2 servings of Spinach Pancakes:

– 2 large free range egg whites
– 100ml milk
– 150g self-raising white flour
– 130g boiled and blitzed spinach. Or 300g fresh spinach
– 1 spoon rapeseed oil
– 1 tsp baking powder
– white pepper
– 1 tsp basil
– sea salt
– butter for frying the pancakes
Ingredients for cheese spread:
– 100g sour cream
– 100g Twaróg
– sea salt
– 1-2 tsp dried basil

If you don’t have boiled spinach or frozen one (defrosted), it takes only a few minutes to make it from fresh. If you plan to make the spinach pancakes in the morning, you can make it the day before and keep it in the fridge. Put the spinach and a bit of water in a saucepan and leave on the hob until the spinach has wilted.

Put the flour in a bowl, make a well, and add the spinach, oil, baking powder, and the spices, add the beaten egg whites. Mix by hand until the ingredients are incorporated. The batter takes only a couple of minutes to make. You can use a blender or a hand mixer if you prefer.

Spinach pancakes

To fry the pancakes, start by heating a frying pan. Add a bit of butter so the pancakes will not stick. Pour the first pancake with a ladle and leave them to cook on a side for almost two minutes, at low to medium heat. It will take longer, but the pancakes will have time to rise and they will be more fluffy and delicious.
Flip the pancake and leave it to cook on the other side for 30 seconds or so. Take the pancake out and continue to do the same with the rest of the batter.

Stack the pancakes or arrange them on a plate and serve with cheese spread. Alternatively you can serve them with grated cheddar, tomato ketchup, houmous, or any other spread/dip you might think of.

3 thoughts on “Spinach Pancakes

  1. Delicious looking pancakes. And this reminds me I have some twarog in the fridge, that I bought about 2 weeks ago. Definitely have to use it before it expires! And by the way, there is a new store not far away from us (Russian/Polish/ Turkish/Asian) selling Romanian products, like branza de vaci, burduf, malai, pufuleti, Eugenia lots and lots of stuff, even mici, parizer and icre (which would not interest you 🙂 ) I almost cried with happiness when I discovered it.

    1. This is the kind of International shop I always mention on my blog. My husband does buy Romanian items from them, me not so much. Branza de burduf is not vegetarian, and pufuleti and Eugenia have palm oil and I boycott products that aren’t made with sustainable sourced palm. Last time I’ve been there I got loads of jars (all different!) of Bulgarian zacusca, mainly because it was a bit cheaper than the Romanian one.

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