Spinach Pancakes Recipes
ST. PATRICK'S DAY SPINACH PANCAKES AND CORNED BEEF HASH
These bright green savory pancakes have an incredibly moist, custardy texture, and a fresh oniony bite.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the pancakes: Blend the milk, egg, spinach, chives, flour, baking powder, 1/2 teaspoon salt and a few grinds of pepper in a blender on medium-high, scraping down sides occasionally, until completely mixed and bright green. Transfer to a bowl and stir in the cheese.
- Heat a large nonstick skillet over medium heat and add about 1 teaspoon of butter to the pan and heat through until foaming subsides. Ladle about 1/4 cup of the batter onto the skillet; use the back of your ladle or a spoon to spread it slightly. Pour 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook until the top is set and starting to bubble, and the undersides are browned and crisp at the edges, 2 to 3 minutes. Flip with a spatula and cook another 2 minutes on the second side adjusting the heat if the cakes are browning before the cakes fully set. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed, you should have 8 to 10 pancakes.
- For the fried eggs: Heat a large nonstick skillet over medium heat. Swirl in the oil. Crack the eggs into individual bowls. Add the eggs side by side in the pan. Cook until the outer edges turn opaque, about 1 minute, then cover, lower the heat and cook for 4 minutes. If you want a medium yolk, cook for 5 minutes. Season with salt and pepper to taste.
- To serve the pancakes, transfer 2 pancakes to each plate, top with 1/2 cup corned beef hash, a fried egg and a sprinkling of chives.
SPINACH PROTEIN PANCAKES
These gluten-free buckwheat pancakes are high in protein, folate and tasty too, with buttermilk, spinach and a pinch of paprika for added punch
Provided by Chelsie Collins
Categories Breakfast, Brunch
Time 40m
Yield makes 12
Number Of Ingredients 7
Steps:
- Boil the kettle, and put the buttermilk and beaten egg in a food processor. Put the spinach in a colander and pour over boiling water to wilt. Squeeze out any excess water, add to the processor and blitz to a smooth purée.
- Put all the dry ingredients, plus 1 tsp salt, in a bowl and gradually mix in the purée. If a little thick, add 1 tbsp water to loosen to a batter consistency.
- Heat a drizzle of oil in a large, non-stick pan over a medium heat and spoon in two or three ladlefuls of batter. Cook for 1-2 mins or until bubbles appear, then flip over for 1 min more or until cooked. Repeat until you have 12 pancakes. Serve topped with poached eggs, if you like.
Nutrition Facts : Calories 241 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 0.9 milligram of sodium
SPINACH PANCAKES
Try our Spinach Pancakes recipe for a new taste sensation that may just become a breakfast time staple. Spinach Pancakes contain a tasty blend of eggs, spinach, feta cheese and chopped onion in every bite. Heck, you can even enjoy Spinach Pancakes in the evening, too! We won't try to stop you.
Provided by My Food and Family
Categories Pancakes
Time 30m
Yield Makes 4 servings, 2 pancakes each.
Number Of Ingredients 6
Steps:
- Mix eggs, spinach and onion until well blended.
- Heat oil in large nonstick skillet on medium-high heat. For each pancake, pour 1/4 cup of the egg mixture into skillet; sprinkle with about 1 Tbsp. of the cheese. Cook 2 min. or until golden brown. Turn pancakes; cook until other side is golden brown.
- Serve topped with sour cream.
Nutrition Facts : Calories 370, Fat 28 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 465 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
SPINACH PANCAKES
Excellent side dish, or as a substitute for pasta under marinara sauce. I love these so much, and so does my son. We have them at least once a week. I frequently substitute other vegetables....shredded carrots, zucchini, broccoli, etc. I also sometimes just put the whole batch in the frying pan, and when it comes time to flip, I will cut it into quarters with my spatula and flip each section individually.
Provided by WildLightning
Categories Vegetable
Time 20m
Yield 4 pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Chop vegetables, and place in a large bowl.
- Add the rest of the ingredients, with the flour going in last.
- Mix to combine.
- Heat oil in a skillet over medium heat.
- Place desired amount in pan for each pancake.
- Cook each side until golden brown -- time will vary based on size of pancake.
- Serve hot from the skillet!
Nutrition Facts : Calories 98.2, Fat 2.6, SaturatedFat 0.8, Cholesterol 93, Sodium 629.5, Carbohydrate 13.1, Fiber 0.9, Sugar 0.2, Protein 5.3
SPINACH PANCAKES FINNISH
Make and share this Spinach Pancakes Finnish recipe from Food.com.
Provided by Dienia B.
Categories Spinach
Time 21m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- stir fry spinach 3 minutes ,(im using frozen so can skip this step ).
- have to squeeze out as much moisture as you can with towel
- mix in flour and eggs
- heat oil.
- make a heap press down.
- fry 3 minutes.
- flip
- put slice of cheese on top
- fry 5 minutes.
Nutrition Facts : Calories 564.5, Fat 30.7, SaturatedFat 13.1, Cholesterol 142.2, Sodium 1314.1, Carbohydrate 48.1, Fiber 3.8, Sugar 0.7, Protein 25.2
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From jamieoliver.com
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#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #healthy #appetizers #lunch #eggs-dairy #vegetables #dinner-party #stove-top #dietary #brunch #equipment
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