Pancakes ... but not for breakfast

Lately I was craving for some pancakes. But I usally don’t eat my pancakes with jelly, choco or anything else sweet. I prefer them savory.

This time I did some baked spinach pancakes with cheese.

 

Spinach itself contains a bunch of healthy nutrients, including alpha and beta carotene as well as vitamin C. Moreover there’s a lot chlorophyll and potassium in it. 

You see … even though there’s not that much iron in it as guessed, these green leaves are healthy anyways.

Now to the actual recipe:
Beginning with the pancakes blend three eggs with 120g of flour, a pinch of salt and one cup of milk together in a bowl. Special “granny tip”: Add a dash of soda water. This will make them even more fluffy! Let the mixture sit for a few minutes.

Meanwhile you can prepare the filling.

Heat up about 200g of frozen spinach until it’s completely defrosted. Mince one glove of garlic and mix in as well as nutmeg and rosemary. Stir fry until all the excess liquid is gone, then add some salt and black pepper. Let your filling chill a little bit.

Blend your pancake mixture once again and bake about 8 pancakes.

Place about 2 tablespoons of your spinach filling at one side of each pancake. Spread it a little bit and sprinkle with some cheese of your choice. If you’ve done this to all your pancakes cut each into three (about 2-3cm wide) rolls. Place each roll upright in a greased pan.

Mix about 200g of cream cheese with a few tablespoons of milk so that you get a creamy consistence. Add a pinch of salt and black pepper and pour it over your pancakes. Sprinkle with some more cheese and put it into the oven. Bake for about 15 minutes at 200-250°.

The vegan option: Make your filling vegan by skipping the cheese and adding some roasted nuts and raisins instead. Moreover prepare the pancakes with soy milk and without the eggs. Done!

Enjoy your “no breakfast” pancakes

xo

Andrea