Pancakes with spinach and chicken

Spinach and Chicken Pancakes - A Tasty and Nutritious Recipe

In a world full of quick and simplistic recipes, spinach and chicken pancakes stand out with their delicious and healthy combination. This recipe, inspired by modern cuisine, will bring a hearty main dish to your table, perfect for lunch or dinner. With a mix of nutritious ingredients and an unforgettable taste, spinach and chicken pancakes are ideal for moments when you want to impress guests or simply treat yourself and your family.

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Servings: 4

Ingredients for pancakes (approximately 14 pancakes):
- 100 ml water
- 400 ml milk
- 1 egg
- 250-300 g flour
- 250 g frozen spinach (about half a bag)
- 2 cloves of garlic, finely chopped
- Salt and pepper to taste

Ingredients for the filling:
- 350 g boiled chicken or any other meat diced (or 5 boneless chicken drumsticks)
- 200 g soft cheese
- 3 tablespoons sour cream
- ½ red bell pepper, finely chopped
- ½ green bell pepper, finely chopped
- ½ onion, finely chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 100 g grated cheese
- 300 ml seasoned tomato sauce (with salt, pepper, basil, oregano, rosemary)

Step-by-step preparation:

1. Preparing the pancake batter:
- In a large bowl, mix the water with the milk and egg. Use a whisk to combine the ingredients until smooth.
- Gradually add the flour, stirring constantly to avoid lumps. You can use a mixer with paddles to achieve a fine texture.
- Add the cooked and well-drained spinach, along with the chopped garlic. Season with salt and pepper to taste. Mix everything well to obtain a uniform composition.

2. Baking the pancakes:
- Heat a non-stick pan over medium heat. You can add a little oil to prevent the pancakes from sticking.
- For each pancake, pour a larger portion of batter into the pan to make slightly thicker pancakes. Cook for about 2-3 minutes on each side until golden. Repeat the process until you finish all the batter.

3. Preparing the filling:
- In a separate pan, heat 2 tablespoons of olive oil. Add the chopped onion and bell pepper and sauté until soft.
- In a bowl, combine the sautéed onion and bell pepper with the diced boiled chicken, soft cheese, sour cream, and season with salt and pepper to taste. Mix well to combine.

4. Assembling the pancakes:
- On each pancake, spread a tablespoon of the prepared filling. Roll the pancakes like regular ones and place them in a baking dish lined with parchment paper.
- Pour the seasoned tomato sauce on top and sprinkle with grated cheese.

5. Final baking:
- Preheat the oven to 180°C (350°F) and place the dish in the oven for about 15 minutes, or until the cheese melts and turns golden.

Serving:
Spinach and chicken pancakes are excellent both warm and reheated. You can serve them alongside a fresh salad or with Greek yogurt for an extra touch of freshness.

Practical tips:
- If you want to make the pancakes even healthier, you can replace part of the flour with whole wheat flour.
- Fresh spinach can be used instead of frozen, but it should be boiled and well drained before adding.
- You can experiment with different types of cheese, such as feta or mozzarella, to achieve a distinct flavor.

Nutritional benefits:
This recipe is rich in protein due to the chicken and cheese, while spinach provides a significant amount of vitamins and minerals, being an excellent source of iron and antioxidants.

Frequently asked questions:
1. Can I use another type of meat?
Yes, you can use pork, turkey, or even tofu for a vegetarian option.

2. How long do the pancakes last?
The filled pancakes can be stored in the refrigerator for 2-3 days. You can reheat them in the oven or in a pan.

3. Is it possible to make the pancakes gluten-free?
Yes, you can use gluten-free flour to adapt this recipe to your dietary needs.

In conclusion, spinach and chicken pancakes are not only a delicious dish but also a healthy choice that will delight your taste buds. So, don't hesitate to try them and customize them to your liking, turning them into a unique and special recipe for your table. Enjoy!

 Ingredients: Ingredients for pancakes (I made 14 pieces because I used a smaller pan): 100 ml water, 400 ml milk, one egg, 250-300 g flour, frozen spinach (about half a bag), two cloves of finely chopped garlic, salt and pepper to taste. For the filling: boiled chicken or any other type of meat cut into cubes (the recipe says three cups of chicken... I used 5 chicken drumsticks which I deboned and about 350 g of pork neck), 200 g sweet cheese, 3 tablespoons sour cream, half a finely chopped red bell pepper, half a finely chopped green bell pepper, half a finely chopped onion, two tablespoons olive oil, salt, pepper, 100 g grated cheese, 300 ml tomato sauce seasoned with salt, pepper, basil, oregano, rosemary.

 Tags:  spinach pancakes