Ricotta pancakes with spinach, red onion & feta
Discover the perfect blend of savory and fluffy with this Ricotta Pancakes recipe, featuring spinach, red onion, and feta. These delicious pancakes combine ricotta cheese, milk, and eggs with a touch of chives and all-purpose flour for an exceptional pancake base. Enhanced with seasoned spinach, caramelized red onions, and crumbled feta cheese, these pancakes are ideal for a hearty brunch or a unique breakfast treat. Quick and easy to make, each bite delivers a balance of creamy, tangy, and fresh flavors. Try these delightful ricotta pancakes for a tasty twist on a classic dish!
- 20 Apr 2024
- Cook time 35 min
- Prep time 15 min
- 4 Servings
- 13 Ingredients
Ricotta pancakes with spinach, red onion, and feta is a delicious and nutritious twist on traditional pancakes. Loaded with vibrant flavors and packed with nutrients, these savory pancakes make an excellent breakfast, brunch, or light dinner. The combination of creamy ricotta, fresh chives, and tangy feta creates a unique and satisfying meal that is sure to impress.
Ingredients:
Instructions:
1. Peel and thinly slice the red onion.
2. In a medium skillet, heat 1 tablespoon of olive oil over medium heat.
3. Add the sliced red onion to the skillet and sauté until softened and caramelized, about 5-7 minutes.
4. Add the vinegar to the skillet and stir to deglaze, allowing the liquid to evaporate and the onions to gain an added layer of flavor.
5. Add the spinach to the skillet with the onions and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
1. In a large non-stick skillet or griddle, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.
2. Using a ladle or measuring cup, pour about 1/4 cup of the batter onto the skillet for each pancake.
3. Cook the pancakes for about 2-3 minutes on each side, or until bubbles form on the surface and the edges are set. Flip and cook for another 2-3 minutes until golden brown and cooked through. Repeat with remaining batter, adding more oil/butter as needed.
1. Arrange the cooked pancakes on a serving platter or individual plates.
2. Top each pancake with a generous spoonful of the sautéed spinach and red onion mixture.
3. Crumble the feta cheese over the top of the pancakes.
4. Garnish with additional fresh chives if desired.
- Serve the ricotta pancakes warm, perhaps with a side of fresh salad or fruit, and enjoy a delicious and savory meal that's perfect for brunch or a light dinner!
Tips:
- Drain the ricotta cheese well to ensure the pancakes have a light and fluffy texture.
- Allow the pancake batter to rest for a few minutes before cooking to ensure even cooking and to improve texture.
- When sautéing the red onion, cook until it's caramelized for an added depth of flavor.
- Use fresh spinach for the best results. If using frozen spinach, make sure to thaw and drain it thoroughly.
- Adjust the seasoning with salt and pepper to match your taste preferences.
- Cook the pancakes on a medium heat to prevent burning and to ensure they cook through evenly.
- Serve the pancakes with a side of fresh salad or a dollop of Greek yogurt for an extra touch of freshness.
- Prepare all ingredients in advance to streamline the cooking process and ensure a seamless cooking experience.
These ricotta pancakes with spinach, red onion, and feta are a versatile and flavorful dish that can be enjoyed at any time of day. The fluffy texture of the ricotta pancakes, combined with the fresh spinach and sautéed red onion, create a perfect balance of tastes and textures. Serve them warm and enjoy a delightful and nutritious meal that will surely become a favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 390kcal | 15% |
| Protein | |
| Protein 20g | 14% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 2.30g | 6% |
| Sugar 6g | 6% |
| Fat | |
| Fat 24g | 29% |
| Saturated 11g | 35% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 290ug | 32% |
| Choline 120mg | 22% |
| Vitamin B1 0.24mg | 20% |
| Vitamin B2 0.60mg | 46% |
| Vitamin B3 1.09mg | 7% |
| Vitamin B6 0.31mg | 19% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 1.27ug | 53% |
| Vitamin C 13mg | 14% |
| Vitamin E 0.86mg | 6% |
| Vitamin K 120ug | 101% |
| Minerals | |
| Calcium, Ca 490mg | 38% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 1.79mg | 16% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 410mg | 33% |
| Potassium, K 470mg | 14% |
| Selenium, Se 30ug | 54% |
| Sodium, Na 600mg | 40% |
| Zinc, Zn 2.72mg | 25% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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