Cheesy Spinach Pancakes with Garlic and Walnuts

Green pancakes will surprise any gourmet with their color and taste! The recipe calls for 100g frozen spinach. I used fresh spinach and it turned out more than normal, about 200 g, which is why it turned out not light green but deep green, with a pronounced spinach taste. I added a handful of walnuts to the filling which added a wonderful nutty accent.
cook time: 1h
Gavin Tanner
Cheesy Spinach Pancakes with Garlic and Walnuts

Nutrition Facts (per serving)

220
Calories
17g
Fat
12g
Carbs
9g
Protein

Ingredients (10 portions)

Basic:

Garlic 2 clove
Milk 250 ml
Eggs (2 eggs for the dough, 3 eggs for the filling) 5 pc
Walnuts (you can omit the nuts) 30 g
Sour cream (to taste — mayonnaise) 2 tbsp
Vegetable oil (including for greasing the pan) 3 tbsp
Baking powder 0.25 tsp
Spinach (100g frozen or 2 large bunches fresh spinach) 100 g
Cream cheese (feta cheese, Adyghe cheese, feta for filling) 100 g
Whole wheat flour 200 g

Recipe instructions

Step 1

Step 1
Ingredients

Step 2

Step 2
Sift flour and baking powder into a bowl, add eggs one at a time, stirring constantly, pour in a little milk, stir until smooth, then add the rest of the milk and vegetable oil.

Step 3

Step 3
Getting the batter for pancakes

Step 4

Step 4
Wash the spinach thoroughly

Step 5

Step 5
Boil the spinach for 1-2 minutes in lightly salted boiled water.

Step 6

Step 6
Place in a colander and squeeze out any remaining water from the spinach.

Step 7

Step 7
Beat in a blender. After the blender, for smoothness, I also grated the whipped spinach in a mortar

Step 8

Step 8
Add pureed spinach to pancake batter

Step 9

Step 9
Spinach pancake batter

Step 10

Step 10
Grease a hot frying pan with vegetable oil and pour in the spinach pancake batter.

Step 11

Step 11
Prepare spinach pancakes

Step 12

Step 12
For the filling, grate cheese, eggs, garlic in a bowl

Step 13

Step 13
Chop nuts

Step 14

Step 14
Add chopped nuts, sour cream or mayonnaise to the egg-cheese mixture. Mix thoroughly. Use salt based on the taste of the cheese.

Step 15

Step 15
Spread the filling on the pancakes

Step 16

Step 16
Roll the filled pancakes into a roll.

Step 17

Step 17
Before eating, keep in the refrigerator for 3-4 hours

Step 18

Step 18
Spinach pancakes with cheese filling

Additional rubrics

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