Pancakes with vegetables, a great idea to eat some extra veggies. And the best: you can see it, but you won't taste it. Delicious (confirmed by the kids)
Today is national pancake day in Holland! Did you know that? Never mind, I didn't hear of it until this week. Or honestly read it this week on a blog. And that gave inspiration for a pancake recipe.
I've then been thinking about it, but given the recent results from the national nutrition survey (Dutch) , where it appeared that only a very small percentage of the population eats enough fruits and vegetables every day, I've made this pancakes and added spinach. And to be honest. You don't taste it.
So I made them and served them to my children, but in the beginning they didn't take it very well. The green color betray the extra ingredient. After long persuasion techniques (you find the chocolate zucchini cake tasty too. Mam that is a cake and chocolate, Try it anyway , you won't taste it , I'm sure of it. I will, you won't, I will, you .... ( you understand how the conversation goes from that moment I think ) ), our youngest said : Okay , I will taste. And after that ... it was approved . You don't taste the spinach (but mom you still see it !)
Because ...
- If you choose for freezer spinach, put it in the colander to get rid of the excess water. If you don't you will dilute your batter too much.
- Because you use self-raising flour, you get an airy batter. The baking powder which is added to the four, starts to work when you mix it with a liquid. Therefor make your batter fresh.
Substitutes
- If you don't have self-raising flour you can substitute it 250 gram flour and 1 teaspoon baking powder.
- Instead of spinach you can also make this recipe with kale. It's also green and just as delicious.
Delicious
with
- Eat dish pancakes with a dash of honey or maple syrup
Storage
- These pancakes can be stored, after they're cooled down, covered in plastic foil in the refrigerator. That way you can eat them cold for breakfast or lunch the next day. Because they're made with spinach don't heat them again.
- You can't freeze these pancakes because of the addition of spinach to the batter.
Other delicious pancake
recipes
- Crêpes, a basic recipe to make these thin crêpes
- Buttermilk cornmeal pancakes
- Pancakes with poached pears
- Pancakes, the best basic recipe I've made
It's a good taste!
Recipe Spinach
pancakes
Did you make this spinach pancakes? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!
Spinach pancakes
This recipe is:
Ingredients
- 500 mL buttermilk
- 250 mL milk
- 250 grams spinach fresh or frozen
- 2 eggs size L
- 250 grams whole flour
- 250 grams self-raising flour
- sunflower oil
Instructions
- Put the spinach with a dash of milk in the blender it becomes a liquid. Work in batches if you don't get this done in one time .
- Put the whole flour and the self-raising flour in a bowl and stir well.
- Add the remaining milk and mix well.
- Then add the eggs one by one and mix until the egg is no longer visible.
- Add the buttermilk, while mixing to the batter.
- If there aren't any lumps in the batter, add the spinach.
- Mix well and set aside.
- Heat the oil in the frying pan.
- Pour 1 cup batter (for a big pancake) or a quart cup batter (for a pancake) in the frying pan and bake one side until it's golden brown.
- Flip the pancake and bake until the other side is also brown.
- Repeat until the batter is finished and all the crepes / pancakes are baked.
Nutrition
What did I use to prepare this
recipe?
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.
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