Spinach pancakes. Delicious and healthy green spinach pancakes How to cook green spinach pancakes

To prepare spinach pancakes, take milk, fresh spinach, sugar, salt, sunflower oil, wheat flour.

Place spinach leaves in a colander and remove thick stems. Rinse each leaf to remove dust and dirt under running cold water.

Cut the spinach leaves into random pieces with a knife.

Place the spinach in a deep bowl, pour in milk or water. You can take milk either homemade or from the supermarket with any fat content, even skim. Blend everything with a blender or grind in a food processor until smooth.

Add salt and granulated sugar. Add about 30 g of butter and beat in a chicken egg. Mix with a whisk or mixer.

Add previously sifted wheat flour. Continue whisking until you obtain a homogeneous pancake batter. It should not be thick, unless, of course, you want to bake thin pancakes.

If you have a non-stick frying pan, you do not need to grease it with oil. Otherwise, take a brush and lightly brush the oil along the bottom. The pan needs to be heated thoroughly.

Spread a portion of the spinach batter throughout the pan. Cook on one side until the top is set. Then turn over and continue frying for another 1-2 minutes.

Thin pancakes with spinach are a quick and tasty breakfast recipe; they can be easily baked on the go. If you don’t have a blender at your dacha, you can grind the greens in a mortar with a small amount of salt, or finely chop them with a sharp knife. In May, the season of the healthiest green vegetable begins - spinach, which contains iron, magnesium, calcium and many vitamins, but the myth that it surpasses all existing vegetables in iron content has, unfortunately, been debunked. An insidious error has crept into the calculations of scientists; in reality, spinach contains only 3.5 mg of iron, and 90% of this healthy green consists of water.

Previously, back in tsarist times, spinach was an attribute of the aristocratic table, and for a long time remained little-known, so to speak, “the master’s vegetable.” But today it grows in abundance in garden beds and is sold in stores; all that remains is to find more interesting and tasty recipes for its preparation.

Cooking time: 30 minutes
Number of servings: 10 pieces

Ingredients for Thin Spinach Pancakes

80 g fresh spinach;
350 ml milk;
200 g wheat flour;
3 g baking soda;
2-3 chicken eggs;
5 g granulated sugar;
4 g fine salt;
10 g vegetable oil + oil for frying;
butter for greasing.

Method for making thin pancakes with spinach

Soak fresh spinach leaves in cold water for a few minutes, remove the stems, and rinse thoroughly with running water. Pour milk into the bowl of a food processor, add chopped leaves, grind for 1-2 minutes.

Add chicken eggs there, if they are large, then 2 pieces are enough, small ones can be put in three, then add fine salt and granulated sugar.

Sift the wheat flour into a deep bowl, add baking soda, stir so that the soda is evenly distributed throughout the flour.

Gradually add liquid ingredients to the wheat flour and soda; if you add them at once, the dough will turn out lumpy. Therefore, add in small parts, each time, mixing thoroughly until a homogeneous dough is obtained. When all the ingredients are combined, add vegetable oil and leave the dough for 10-15 minutes.

Heat a frying pan with a thick bottom. Pour vegetable oil into a small bowl. Using a brush or half a potato (or an onion), grease the frying pan with a thin layer of oil. Pour 2-3 tablespoons of dough, cook for 2-3 minutes on each side.

We generously grease each pancake with high-quality butter, no need to skimp on it or save it! Butter makes pancakes tender and tasty. If you decide to fry pancakes (even with healthy spinach), you don’t need to skimp on the tasty stuff; after all, there is a spinach salad for a healthy diet.

Place the pancakes in a neat stack, the above ingredients will yield approximately 10-12 pancakes; I cooked them in a frying pan with a diameter of 20 centimeters.

Fold the pancakes into envelopes and serve with sour cream or whipped cream.

They say that Catherine de Medici was an ardent fan of spinach; French queens knew a lot about delicious food!

Cooking instructions

1 hour 50 minutes Print

1. Prepare the dough. Mix 200 ml milk and water. Sift 110g flour and salt into a large bowl. Make a well in the center and break the eggs. Add milk mixed with water in small portions, constantly whisking the dough. Pour in 2 tablespoons of melted butter and stir.

2. Heat the frying pan, reduce the heat to medium and bake pancakes (each pancake takes about 2 tablespoons of dough). The Belgians of Green Pan rebelled against Teflon. With the passion of a preacher, they tell us that polytetrafluoroethylene heated to more than 260 degrees is toxic and even kills some birds on the spot. Instead, a new non-stick thermolon coating is offered, which does not contain harmful chemicals and allows you to fry in a small amount of oil.

3. Prepare the sauce. Pour 570 ml of milk into a frying pan, add 50 g of butter, 30 g of flour, bay leaf, bring to a boil and, stirring occasionally, cook until the sauce thickens. Salt, pepper, season with grated nutmeg. Reduce heat to low and cook for another 2 minutes, then add cream. The sauce is ready.

4. Fry spinach in 10 g of butter for 1-2 minutes. Place in a colander and drain the liquid, pressing with a spoon.
Crib How to Prepare and Chop Spinach

5. Place the spinach in a bowl, add chopped gorgonzola, ricotta, 60 g parmesan and grated nutmeg. Stir and pepper. Add chopped green onions and 5 tablespoons of the prepared sauce.
Crib How to cut greens

Thin pancakes made from fresh spinach with milk are soft, hold their shape perfectly, and are suitable for any salty filling. Like all dishes with spinach, pancakes will not only be tasty, but also healthy, as they contain a lot of fiber and vitamins. This is also a great way to feed the youngest gourmets. As a rule, children eat pancakes “for Shrek” with pleasure and even ask for more.

Total cooking time: 30 minutes / Yield: 10-12 pieces

Ingredients

spinach - 1 large bunch (80 g)
vegetable oil - 3 tbsp. l.
chicken eggs - 2 pcs.
milk - 250-300 ml
salt - 1-2 chips.
wheat flour - 200 g

Preparation

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I wash the spinach, remove the thick petioles, leaving only the leaves. I pour the leaves into the blender bowl, pour in a couple of tablespoons of vegetable oil (refined) and blend until smooth.

The result is spinach puree of a beautiful green color (180-200 ml).

For the dough, break a couple of eggs into a deep bowl and add milk and flour alternately, stirring with a whisk. That is, I pour in a little milk, then add sifted flour, again milk and again flour. The result will be a dough without a single lump.

I pour spinach puree into the dough and add a little salt for taste. Mix with a whisk until smooth.

The result is a dough with a pleasant olive color. The consistency should be like a regular pancake. If it’s a little runny, you can add a little more flour, and vice versa, if it’s too thick, then add milk.

I heat up the frying pan and pour about half a ladle of dough into it. To prevent the first pancake from being lumpy, I grease the pan with a small amount of oil, distributing it with a brush. Cook over moderate heat, about 1 minute on each side, so that the pancakes are well cooked.

I turn it over with a spatula. The result is green pancakes, thin and soft.

You can prepare it for the holiday table. A simpler, but no less tasty option with curd filling and green dill.

The dish can be served either warm or cold. An excellent addition would be sour cream or other light sauce, combined with the chosen filling. Bon appetit!