Spinach Pancakes with Ricotta and Salmon

Delicious pancakes that provide a variety of nutrients. Since they are quick to prepare, they are an excellent idea for a healthy lunch or dinner during the week.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 250 g Spinach, chopped, frozen

  • 130 g Flour, Whole wheat

  • 1 piece Egg, fresh

  • pieces Milk, whole milk

  • 250 g Cheese, ricotta

  • pieces Lemon zest, fresh

  • pieces Salt, table

  • 150 g Fish, salmon, smoked

Steps

  1. Thaw the frozen spinach in the microwave or in a pot on low heat.

  2. Place the thawed spinach in a bowl and mix it with the egg, flour, and milk. You should get a completely smooth, slightly thicker batter than the one for regular pancakes. Lightly season the batter with salt. Adjust the consistency with flour or milk if needed.

  3. Place a pancake pan on the stove and heat it well. Lightly grease it with olive oil, then pour in enough batter to fully cover the bottom of the pan. Cook the pancake on medium heat for about 2 minutes, then flip it with a spatula and cook the other side.

  4. Place the cooked pancake on a warmed plate and cover it to keep it warm. Repeat the process until you run out of batter.

  5. Meanwhile, season the ricotta with pepper and salt and mix it well. Optionally, add a little grated lemon zest and/or chopped fresh herbs (dill, thyme, chives, parsley, basil, green onion, etc.).

  6. Spread ricotta on each pancake, then top it with pieces of smoked salmon. Roll the pancakes and serve them immediately.

Nutrition Information (Per 100g)

  • Calories: 200.78 kcal
  • Fat: 9.76 g
    • Saturated Fat: 3.65 g
  • Carbohydrates: 12.82 g
    • Sugars: 0 g
  • Protein: 14 g
  • Fiber: 2.35 g

Advice

Instead of ricotta, you can use strained cottage cheese or granular cheese.