Best 6 Spinach Pancakes Recipes

SPINACH PANCAKES

Steps:

• In a medium bowl, mix together flour and eggs. Stir in spinach, and season with salt and pepper to taste and paprika.
• Heat olive oil in a large skillet. Drop spinach mixture into the oil by the spoonful, and flatten into patties. Cook until browned on both sides. Remove to paper towels to drain. Serve warm.

POTATO-PARMESAN PANCAKES WITH CREAMED SPINACH DIP

Steps:

• Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
• Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
• In large mixing bowl, lightly beat eggs. Whisk in flour, then stir in cheese and garlic.
• Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
• In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of batter into pan and flatten with spatula to form four 3-inch pancakes.
• Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
• Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch. Just before serving, sprinkle with parsley.
• Serve pancakes hot with Creamed Spinach Dip.

SPINACH POTATO PANCAKES/COLCANNON CAKES

Steps:

• 1. In a large bowl add the left over mashed potatoes, (or use freshly mashed)The amound added is an estimate guess.
• 2. Add Chopped onions (Precook in microwave 3 minutes)
• 3. Add 2 large eggs
• 4. Combine flour, garlic powder & pepper then add to potatoes.
• 5. Add Panko Bread Crumbs.
• 6. Drain Canned Spinach and add to potato mixture.
• 7. Mix to combine and shape into desired size patties.
• 8. Heat oil and butter in a large 16 inch skillet till oil is hot.
• 9. Add patties and cook till browned on first side, then flip and brown on other side.
• 10. Serve while HOT WITH A PAT OF BUTTER or Applesauce.

PANCAKES (CREPES) FILLED WITH SPINACH (FILLING ONLY)

Steps:

• Press the cooked spinach, chop finely and toss over a medium heat for 2 or 3 minutes until dry in 1 oz butter.
• Add the seasoning and a pinch of nutmeg.
• In a second pan, melt the remaining butter, work in the flour, add milk, and cook until thick, stirring briskly.
• Add the spinach and simmer for 5 minutes.
• Remove from the heat and beat in two thirds of the cheese, correct the seasoning, put a tablespoon of filling centrally on each pancake, roll up and place in a buttered ovenproof dish.
• Cover with remaining sauce, sprinkle with remaining cheese, reheat and brown under a hot grill.

SCANDINAVIAN SPINACH PANCAKES (PINAATTIOHUKAISET)

Steps:

• Blanch spinach in boiling water, drain and squeeze completely dry.
• Finely chop spinach.
• In large mixing bowl, combine the milk, salt, nutmeg and flour and then stir in the melted butter (or combine these ingredients in electric blender at medium speed).
• In another bowl, combine eggs and sugar and stir into batter.
• Gradually add chopped spinach.
• Coat bottom of heaty 10 to 12 inch skillet with 1 tsp soft butter using a pastry brush or paper towel.
• Set skillet over medium heat until pan is very hot.
• For each pancake, drop 2 tbsp of the batter onto the skillet and, with a spoon or spatula, spread it out evenly to form a 3-inch disk.
• Cook pancakes, 3 or 4 at a time, for 2 to 3 minutes on each side, or until they have browned lightly.
• Keep them hot on a warmed platter, covered loosely with aluminum foil.
• Add more butter to skillet as it becomes necessary while cooking remaining pancakes.
• Serve with lingonberries if desired.

BROWN RICE, SESAME, SPINACH AND SCALLION PANCAKES

Steps:

• Sift together the flour, baking powder, baking soda, salt and turmeric. Stir in the sesame seeds
• In a separate bowl, beat the eggs and whisk in the buttermilk, milk and canola oil. Quickly whisk in the flour mixture and fold in the brown rice and scallions
• Steam the spinach over 1 inch of boiling water for 2 minutes, or just until wilted. Rinse with cold water, squeeze out excess water and chop. Stir into the pancake batter, along with the feta
• Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Cook until they are brown on the edges and bubbles break through, 3 to 4 minutes, then carefully slide a spatula underneath and flip them over. Cook on the other side until pancakes are nicely browned. Serve hot