SAVORY SPINACH AND HERB PANCAKES
Delicate, fluffy spinach pancakes packed with fresh herbs and a hint of garlic. Perfect served warm with yogurt, tzatziki, or feta cheese for a wholesome meal or snack.
π Prep Time: 20 min
π³ Cook Time: 15 min
π° Yields: Approximately 25 small pancakes
Ingredients
- 4 eggs
- 75 g sour cream
- 120 ml milk
- 1 garlic clove (crushed)
- 130 g all-purpose flour (type BL55 or 550)
- 200 g fresh spinach
- 2 spring onions (green parts)
- 2 sprigs dill
- 1 sprig mint
- A few parsley sprigs
- Salt and freshly ground black pepper
- Oil for frying
Instructions
1. Prepare Greens
- Wash spinach thoroughly and dry well (use a salad spinner or squeeze in handfuls).
- Finely chop spinach and herbs (spring onion, dill, mint, parsley) and mix together.
2. Make Batter
- Whisk egg yolks with sour cream, milk, salt (1 tsp), pepper, and crushed garlic until smooth.
- Add flour and whisk until lump-free.
- Pour batter over the greens and mix gently with a fork to combine.
- Lightly beat egg whites until foamy and fold gently into batter. The batter should flow slowly off a spoon.
3. Cook Pancakes
- Heat a non-stick pan over medium-low heat and lightly oil the surface.
- Spoon batter to form small pancakes, spreading gently if needed. Avoid crowding the pan.
- Cook about 2 minutes per side until lightly golden. Use a thin spatula to flip.
- Add more oil to the pan as needed between batches.
4. Serve
- Keep pancakes covered until serving.
- Serve warm with yogurt, tzatziki, or crumbled feta cheese.
π‘ Tips
- Ensure spinach is well drained to avoid watery batter.
- Fold egg whites gently to keep pancakes airy.
- Ideal as a light meal or appetizer.
π Perfect For
- Vegetarian lunches or dinners
- Healthy snacks packed with greens
- Pairing with Mediterranean dips and cheeses
π Final Thoughts
These savory spinach and herb pancakes offer a fresh, flavorful twist on classic pancakesβlight, fluffy, and loaded with nutritious greens.