Description
Delicious savory spinach and blue cheese pancakes featuring a creamy batter paired with a flavorful spinach and garlic filling enhanced by nutmeg and rich blue cheese. Crispy on the outside and tender inside, these pancakes make a perfect brunch or light meal with easy stovetop preparation.
Ingredients
Scale
Pancake Batter
- 200ml whole milk
- 75ml water
- 110g plain flour
- a pinch of salt
- 2 eggs
- 2 tbsp melted butter
- oil for frying
Spinach Filling
- 500g fresh spinach
- 2 tbsp butter
- salt and pepper to taste
- 1/2 tsp grated nutmeg
- 2 cloves garlic, pressed
- large chunk blue cheese (Dolcelatte, Gorgonzola, or Danish Blue)
Instructions
- Prepare the Batter: Mix the milk and water together in a jug. In a bowl, combine the flour, salt, and eggs. Begin whisking while gradually adding a small amount of the milk-water mixture to form a thick batter. Slowly add the remaining liquid, whisking continuously until the batter reaches the consistency of single cream. Finally, incorporate the melted butter and whisk well.
- Cook the Pancakes: Heat a large non-stick pan or flat griddle over high heat until very hot. Lightly oil the pan and spread evenly with a paper towel. Pour or ladle about a cup of batter into the pan, tilting it to spread the batter evenly. Cook for about one minute until the pancake base is dry and golden.
- Flip the Pancakes: Carefully slide a metal spatula or palette knife under the pancake and flip it decisively. Cook for a further minute on the other side, then remove the pancake to a plate. Re-oil the pan every third pancake as needed.
- Prepare the Spinach Filling: Wash and roughly chop the spinach. Melt butter in a skillet, then add the spinach and pressed garlic. Season with nutmeg, salt, and pepper. Cook over high heat, stirring frequently, for 5-10 minutes until most liquid evaporates. Adjust seasoning and stir in the blue cheese until melted and combined.
- Assemble the Pancakes: Spread a thin layer of the spinach and blue cheese filling over each pancake. Fold each pancake into quarters.
- Crisp the Pancakes: Place the folded pancakes under a hot grill or fry them in a hot pan with a little butter, turning to crisp both sides. Serve immediately while hot and crispy.
Notes
- Use good quality blue cheese for the best flavor; Dolcelatte, Gorgonzola, or Danish Blue work well.
- Adjust the seasoning of the spinach filling to your taste, especially salt and nutmeg.
- Be careful when flipping the pancakes to prevent tearing; a thin metal spatula works best.
- These pancakes are best served immediately after crisping to enjoy the contrast in texture.
- You can substitute plain flour with gluten-free flour if needed, but texture may slightly vary.
