Spinach Pancakes With Filling: A Delectable Breakfast Delight
Preparation Time: 45 minutes
Total Time: 45 minutes
Category: Breakfast
Servings: 10 large pancakes or 20 small pancakes
Description: This delightful Spinach Pancakes With Filling recipe from lovewithrecipes.com promises to be a nourishing start to your day, offering a perfect blend of flavors and textures that everyone in the family will enjoy.
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | cups nonfat milk |
| 2 | cups milk |
| 1 | cup eggs |
| 1 | teaspoon salt |
| 1 | cup flour |
| 1 | teaspoon ground nutmeg |
| 1 | cup fresh spinach leaves |
| ½ | cup butter (for frying) |
| ½ | cup butter (for drizzling) |
| 3 | tablespoons parsley (chopped) |
| 3 | medium tomatoes (chopped) |
| 3 | cups Swiss cheese (shredded) |
| 2 | cups mozzarella cheese (shredded) |
| 1 | cup cream cheese |
| 1 | teaspoon ground nutmeg |
| 1 | cup sour cream |
| 2 | medium tomatoes (for serving) |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 737.7 |
| Total Fat | 61 g |
| Saturated Fat | 37.7 g |
| Cholesterol | 220.8 mg |
| Sodium | 660.6 mg |
| Total Carbohydrates | 20.6 g |
| Dietary Fiber | 1.6 g |
| Sugars | 4.3 g |
| Protein | 28.7 g |
Instructions
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Prepare the Spinach: Start by cooking the fresh spinach leaves in a pot of boiling water for about 2 to 3 minutes until wilted. After cooking, drain the spinach well to remove excess water, and cover it to keep warm while you prepare the pancake batter.
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Make the Batter: In a large mixing bowl, combine the nonfat milk, regular milk, eggs, and salt. Whip the ingredients together until they are well blended. Next, gradually add the flour and ground nutmeg to the mixture, stirring continuously until the batter is smooth and free of lumps.
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Chill the Batter: Cover the batter with plastic wrap or a clean kitchen towel and place it in the refrigerator to rest for at least 30 minutes. This resting period allows the gluten to relax, resulting in more tender pancakes.
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Incorporate Spinach: Once the batter has rested and the spinach has cooled, add the drained spinach to the batter. Gently fold the spinach into the mixture until evenly distributed, being careful not to overmix, as this can make the pancakes tough.
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Cook the Pancakes: Preheat a large griddle or iron skillet over medium heat and melt about ½ cup of butter to coat the surface. For best results, fry one pancake at a time to ensure even cooking. Pour about ½ cup of the batter onto the hot griddle for each pancake.
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Check for Doneness: Cook the pancakes for approximately 3 to 4 minutes, or until the bottom is golden brown. Carefully lift a corner of the pancake with a spatula; if it’s browned, it’s time to flip it over. Cook the other side for another 2 to 3 minutes until browned.
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Keep Warm: As each pancake is cooked, transfer it to a plate and cover it with aluminum foil or a clean kitchen towel to keep warm while you continue cooking the remaining pancakes.
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Prepare the Fillings: In a separate bowl, mix together the Swiss cheese, mozzarella cheese, cream cheese, and the chopped parsley and tomatoes. For a twist, consider adding extra seasonings like garlic powder or black pepper according to your preference.
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Fill the Pancakes: When all pancakes are cooked and warm, it’s time to assemble. Take a cooked pancake, place a generous amount of the cheese filling mixture in the center, and then roll the pancake to enclose the filling. Arrange the filled pancakes on individual plates or in a serving dish.
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Serve and Garnish: Drizzle melted butter over the filled pancakes, allowing it to seep into the warm crevices. For an added touch, sprinkle with chives, minced parsley, or fresh tomato bits to enhance the presentation and flavor.
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Enjoy Your Creation: Serve the spinach pancakes immediately while they are still warm, and enjoy this delicious, nutritious breakfast that is sure to impress your family and friends!
Cooking Tips
- For an added depth of flavor, consider sautéing the spinach with a bit of garlic before adding it to the pancake batter.
- If you have leftover pancakes, they can be stored in an airtight container in the refrigerator for up to three days and can be reheated in the microwave or on the stovetop.
- Feel free to experiment with different fillings, such as sautéed mushrooms, bell peppers, or even crumbled bacon for a savory twist.
Conclusion
This Spinach Pancakes With Filling recipe is not just a meal but a delightful experience that combines vibrant flavors and nutritious ingredients, making it a perfect choice for breakfast or brunch. The versatility of fillings allows you to tailor the pancakes to your family’s tastes, ensuring that everyone will find something to love. Enjoy this delicious breakfast dish from lovewithrecipes.com, and share the joy of cooking with those you cherish!
