Spinach Pancakes With Filling Recipe

Name: Spinach Pancakes With Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups nonfat milk or 2 cups milk; 2 eggs; 1 pinch salt; 1 cup flour; 1 pinch nutmeg (optional); 1 lb fresh spinach leaves, diced. (I include the stems, finely minced.); enough oil or butter, to lightly grease a griddle or iron skillet for frying the pancake; ½ cup butter; ½ cup chives (optional) or ½ cup minced parsley (optional) or ½ cup tomatoes, bits for topping. (optional); 3 cups swiss cheese, shredded; 3 cups mozzarella cheese, shredded; 3 cups cream cheese, sprinkled with; ground nutmeg; 2 cups sour cream, and; 1 cup tomatoes, bits mixed

Servings: persons

2 cups nonfat milk or 2 cups milk
2 eggs
1 pinch salt
1 cup flour
1 pinch nutmeg (optional)
1 lb fresh spinach leaves, diced. (I include the stems, finely minced.)
enough oil or butter, to lightly grease a griddle or iron skillet for frying the pancake
½ cup butter
½ cup chives (optional) or ½ cup minced parsley (optional) or ½ cup tomatoes, bits for topping. (optional)
3 cups swiss cheese, shredded
3 cups mozzarella cheese, shredded
3 cups cream cheese, sprinkled with
ground nutmeg
2 cups sour cream, and
1 cup tomatoes, bits mixed

1
Cook the spinach, drain, cover and set aside.
2
In a large mixting bowl, whip milk, eggs and salt together.
3
Add flour and nutmeg and blend well.
4
Cover and let this mixture stand 1/2 hour or more in refrigerator.
5
Add cooled and drained spinach to the batter, mix well.
6
Fry the cakes on a hot griddle or in an iron skillet, and it's better to fry one cake at a time in order to ensure even cooking.
7
Check for doneness by lifting a corner of the pancake with a spatula, and if it's browned it's ready to flip and fry the other side.
8
Place each pancake as it's cooked on a plate, cover, and keep warm.
9
When ready to serve, fill the pancakes with one or more of the filling mixtures, roll and place on individual plates or in a serving dish.
10
Drizzle melted butter over each pancake.
11
Sprinkle the pancakes with chives or minced parsley or tomato bits.
12
Note: the recipe makes 10 large pancakes or 20 small ones.

1926

kcal

Calories

158

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2 cups nonfat milk or 2 cups milk, 2 eggs, 1 pinch salt, 1 cup flour, and more.

Yes, Spinach Pancakes With Filling 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.

Spinach Pancakes With Filling

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