Pancakes with Spinach

To prepare the delicious pancakes filled with spinach and cheese, we start by preparing the pancake batter. In a large bowl, we beat the eggs well with a pinch of salt, ensuring they become frothy and airy. Then, we gradually add the milk and sparkling water, continuously mixing to integrate the ingredients. Finally, we add the flour, being careful not to form lumps. It is essential to mix well so that the batter becomes smooth. After obtaining a fine batter, we let it rest in the refrigerator for 30 minutes to allow the gluten to relax and achieve fluffier pancakes.

In the meantime, if we opt for frozen spinach, we take it out of the freezer and let it thaw. Once the batter is ready, we start making the pancakes. I prefer to make them medium-sized and a bit thicker, so they don’t dry out during baking in the oven. From the batter obtained, I got about 12 pancakes, perfectly portioned.

After finishing cooking the pancakes, we move on to the filling. In a pan, we put a few tablespoons of olive oil, where we add the finely chopped garlic. It is important to sauté it gently without burning it, to preserve its aroma. Using fresh garlic from the garden, I used only two larger cloves. Once the garlic turns golden, we add the spinach, sautéing together for a few minutes. We then add the sour cream, mixing well, and let it cook for another 3-4 minutes. After we finish, we let the filling cool down.

Once the filling has cooled, we add the cottage cheese or ricotta, depending on preferences, and the grated or cubed cheese. We season with salt, pepper, and, if we have it, finely chopped dill; I used parsley, which fits perfectly. We mix all the ingredients well until we obtain a uniform composition.

Now it’s time to fill the pancakes: we take a pancake, add the filling in the middle, and fold them in four. We place the pancakes obtained in a baking dish greased with butter, which will add extra flavor. We preheat the oven and place the dish inside, leaving the pancakes to bake for about 20 minutes. Halfway through, we take out the dish and sprinkle a little grated cheese on top to achieve a golden and delicious crust.

We serve the pancakes hot, appreciating the rich aroma of the filling and the fluffy texture of the batter. These pancakes are ideal for a savory dinner and represent an excellent choice any day of the week, being not only nutritious but also extremely tasty.

 Ingredients: Ingredients pancakes: 350 ml mineral water 350 ml milk 3 eggs 200 g flour salt oil Filling ingredients: 400 g frozen or fresh spinach 200 g cottage cheese 200 g cottage cheese 1 green garlic 1 green garlic 1 dill salt pepper oil 100 g sour cream.

 Tags:  eggs greenness cheese garlic pancakes milk flour oil sour cream cheese vegetarian recipes