Cheese And Spinach Pancakes Recipe

Name: Cheese And Spinach Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 ml milk; 1 medium size egg; 125 g plain whole wheat flour; salt & freshly ground black pepper; 4 tablespoons oil; 50 g butter; 1 small onion, finely diced; 125 g button mushrooms, sliced; 375 g spinach, trimmed; 175 g gruyere cheese, finely grated; 15 g plain flour

Servings: persons

1
Place half the milk, the egg, wholemeal flour and seasoning to taste in a bowl and whisk until smooth.
2
Heat 1/2 x teaspoon oil in a small frying pan and pour in sufficient batter to coat the base of the pan when tipped gently. Cook until golden, then turn over and cook the other side.
3
Repeat with the remaining oil (as needed) and batter to make approximately 8 pancakes.
4
Preheat the oven to 190u00b0C, 375u00b0F, gas mark 5.
5
Heat half the butter in a saucepan and add the onion and mushrooms.
6
Fry gently for 2-3 minutes, then add the spinach and cheese along with some seasoning to taste. Cook for a further minute.
7
Divide the filling between the pancakes, reserving any excess liquid, roll them up and arrange in a greased ovenproof dish.
8
Heat the remaining butter and stir in the plain flour.
9
Gradually add the remaining milk and any reserved liquid and cook over a medium heat for 2 minutes, until smooth and thickened.
10
Add seasoning, to taste, and pour the sauce over the pancakes.
11
Cover the dish with foil and place in the oven for 20 minutes.
12
Sprinkle with freshly chopped parsley before serving.

673

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 600 ml milk, 1 medium size egg, 125 g plain whole wheat flour, salt & freshly ground black pepper, and more.

Yes, Cheese And Spinach Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cheese And Spinach Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions