Spinach Pancakes

Pancakes with a rich filling of spinach, zucchini, and cottage cheese.

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • pieces Oil, vegetable oil, canola

dough

  • 250 g Wheat flour, white, multi-purpose

  • 0.25 teaspoons Salt, table

  • 2 piece Egg, fresh

  • 2 teaspoons Oil, olive

  • 4.5 dl Milk, whole milk

filling

  • 800 g Spinach, raw

  • 1 piece Small pumpkins

  • 1 spoon Butter, unsalted

  • 250 g Cheese, cottage cheese

  • 1 piece Egg, fresh

  • 60 g Cheese, Parmesan, hard

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 2 pinch Spices, nutmeg, ground

Steps

  1. Sift the flour into a bowl and add salt. Gradually mix in the eggs, milk, and oil using a whisk. Stir the ingredients well to obtain a completely smooth and thick batter. Let the prepared batter rest for 30 minutes to allow the flour to swell.

  2. Finely grate the Parmesan. Place a pot of salted water on the stove and wait for it to boil. Add the spinach to the boiling water and cook until it wilts and softens. Drain the blanched spinach, squeeze out excess water, and finely chop it.

  3. Clean the zucchini, wash it, and cut it into smaller pieces. Quickly sauté it in a pan with melted butter.

  4. In a larger bowl, mix the spinach and zucchini with cottage cheese, egg, and two-thirds of the grated Parmesan. Season the mixture to taste with salt, pepper, and ground nutmeg.

  5. Place a pan on the stove, lightly grease it with oil, and heat it well. Pour the batter into the pan using a ladle and rotate the pan to evenly cover the bottom with the batter. Reduce the heat to medium and cook the pancake until the bottom turns golden brown. Shake the pan to loosen the pancake, then flip it with a spatula and cook the other side for about 1 minute. Place the cooked pancake on a warmed plate. Repeat the process until you have enough pancakes or use up all the batter.

  6. Preheat the oven to 200°C (392°F). Spread the filling over the pancakes and roll them up. Arrange them in a greased baking dish and bake for about 15 minutes.

  7. Serve the baked pancakes on plates, sprinkle with the remaining Parmesan, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 117.89 kcal
  • Fat: 3.25 g
    • Saturated Fat: 1.31 g
  • Carbohydrates: 13.07 g
    • Sugars: 0.46 g
  • Protein: 6.62 g
  • Fiber: 1.31 g

Advice

From the prepared batter, bake approximately 8 pancakes. Instead of grated Parmesan, you can use another cheese (Edam, Gouda, Mozzarella, etc.).