Spinach and feta pancakes
These Spinach and Feta Pancakes offer a savory twist on a classic, combining fresh spinach, tangy feta, and a hint of garlic. Perfect for breakfast or brunch, they're quick and easy to prepare, making them a nutritious choice any time of day.
Cook time 42 min
Prep time 10 min
Ingredients:
1.50 cups milk (1% fat)1 egg
2 cups self-raising flour
1 tsp baking soda
1/4 cup sugar
1 tbsp butter
2 cups spinach
2 tbsp chives
1/2 cup feta cheese
2 garlic cloves
Indulge in a savory twist to traditional pancakes with this Spinach and Feta Pancakes recipe. Perfect for breakfast, brunch, or even a light dinner, these pancakes are packed with nutritious spinach and flavorful feta cheese. They are easy to make and provide a delicious way to incorporate more greens into your meal.
Instructions:
1. In a large mixing bowl, whisk together the milk and egg until well combined.
2. In a separate bowl, sift the self-raising flour and baking soda. Then add the sugar and stir to combine.
3. Gradually add the dry ingredients to the wet ingredients, whisking continuously to avoid lumps until you have a smooth batter.
1. Stir in the melted butter until well incorporated.
2. Fold in the chopped spinach, chives, crumbled feta cheese, and minced garlic. Mix gently until all ingredients are evenly distributed throughout the batter.
1. Heat a non-stick frying pan or griddle over medium heat. Lightly grease with a small amount of butter or cooking spray.
2. Pour approximately 1/4 cup of batter onto the pan for each pancake. Spread slightly with the back of a spoon if necessary.
3. Cook for 2-3 minutes or until bubbles start to form on the surface and the edges appear set. Flip the pancake carefully and cook for an additional 2-3 minutes, or until golden brown and cooked through.
4. Remove the pancake from the pan and keep warm. Repeat with the remaining batter, adding more butter or cooking spray as needed between batches.
- Serve the spinach and feta pancakes warm. They pair well with a dollop of Greek yogurt, a drizzle of olive oil, or a side salad for a complete meal.
Your delicious spinach and feta pancakes are now ready to be enjoyed! Serve them warm, topped with some extra feta or a dollop of yogurt for an extra touch. These pancakes make for a delightful and nutritious meal that’s sure to impress your family and friends.
Spinach and feta pancakes FAQ:
Pancakes are done when they are golden brown on both sides and bubbles begin to form on the surface with the edges looking set, typically taking 2-3 minutes per side.
If you don't have self-raising flour, you can substitute it with all-purpose flour by adding 2 teaspoons of baking powder per cup of flour.
Yes, leftover pancakes can be stored in the refrigerator for up to 3 days. Place them in an airtight container or wrap them tightly in plastic wrap.
You can reheat pancakes in a toaster, microwave, or on a skillet over low heat until warmed through. Add a little butter for extra flavor.
Yes, these pancakes can be frozen. Place a piece of parchment paper between each pancake to prevent sticking, then store in a freezer bag for up to 2 months.
Tips:
- Make sure the spinach is finely chopped to ensure even distribution throughout the batter.
- If the batter is too thick, add a little more milk to achieve the desired consistency.
- For added flavor, consider sautéing the garlic before adding it to the batter.
- Allow the cooked pancakes to rest on a wire rack to prevent them from becoming soggy.
- These pancakes can be made ahead of time and reheated in a toaster or oven for a quick meal.
Nutrition per serving
6 ServingsCalories 330kcal
Protein 12g
Carbohydrates 50g
Fiber 1.81g
Sugar 12g
Fat 9g
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