Spinach pancakes with smoked salmon
Elevate your meals with our recipe for vibrant spinach pancakes: a fresh twist on the classic. Bursting with the earthy flavour of fresh baby spinach, these pancakes boast a striking green colour that makes them as visually appealing as they are delicious. Paired with creamy cottage cheese, the smoky richness of hot-smoked salmon and the refreshing crunch of cucumber or the sweetness of mango, this dish delivers a perfect harmony of flavours. Whether served as an impressive brunch centrepiece or a satisfying meal at any time, these spinach pancakes are a versatile and flavourful delight.
Ingredients
|
Milk
|
300 ml |
|---|---|
|
Wheat flour
|
150 g |
|
Baby spinach leaves
|
75 g |
|
Eggs
|
3 |
|
Coarse salt
|
½ tsp |
|
Butter (for frying)
|
10 g |
Filling
|
Broccoli in small florets
|
200 g |
|---|---|
|
Sambal oelek
|
2 tsp |
|
Cottage cheese
|
500 g |
|
Freshly ground pepper
|
|
|
Hot smoked salmon
|
200 g |
|
Cucumber or mango, planed into long strips
|
1 |
|
Lime fruit
|
1 |
Preheat your pan thoroughly
Before you begin cooking your spinach pancakes, make sure to preheat your pan properly. A well-heated pan is essential to prevent the pancakes from sticking and ensures they cook evenly. To check, sprinkle a few drops of water onto the surface – if they sizzle and evaporate immediately, the pan is ready. If it’s too cool, the first pancake may break or stick, signalling the need for more heating. This step is vital for the best cooking results, ensuring your pancakes cook evenly and release from the pan smoothly.
Blending techniques for consistent batter texture
Start by blending the baby spinach and liquid ingredients first. This ensures the spinach is evenly pureed, giving the batter its vibrant green colour without leaving any chunks. Once the spinach is blended, gradually add the dry ingredients while continuing to mix, preventing lumps from forming. For the best results, use a high-powered blender and blend on medium speed until the batter is fully combined and silky smooth. If needed, scrape down the sides of the blender to incorporate any unmixed flour. This technique ensures a perfectly even texture, resulting in light, evenly cooked pancakes every time.
Questions about spinach pancakes
Spinach pancakes combine vibrant greens with rich, delicious flavours, putting a unique spin on a timeless classic. In the sections below, we’ve answered common questions about preparing these colourful pancakes, from ingredient substitutions to storage tips, to help you perfect your pancake-making process and enjoy them at their best.
What can I use if I don't have sambal oelek?
How should I store leftover spinach pancakes?
Can I use frozen spinach for this recipe?
Nutritional values
Nutritional value, per
1850 Kcal
| Fibre | 15.2 gram fibers |
| Protein | 160 |
| Carbohydrates | 150.9 |
| Fat | 66.3 gram |
Other recipes
Garnish with skyr instead of cottage cheese
For a creamy and tangy alternative, try garnishing your spinach pancakes with skyr instead of cottage cheese. Skyr’s smooth texture and subtle tartness pair beautifully with the smoky flavour of the salmon and the freshness of the spinach. Spoon a dollop on top of the pancakes, and for added flair, drizzle with a touch of olive oil or sprinkle with chopped herbs like dill or chives. This simple substitution enhances the dish’s presentation and provides a light, refreshing contrast to the savoury flavours.
Serve your spinach pancakes sushi-style
For a creative twist, transform your spinach pancakes into sushi-style rolls. Spread the filling across the entire surface of the pancake. Roll the pancake tightly, just as you would a sushi roll, and slice it into bite-sized pieces using a sharp knife.
Arrange the rolls on a platter, garnish with a sprinkle of sesame seeds or finely chopped chives, and serve with a dipping sauce like soy sauce or a lemon-dill dressing for added flavour. This sushi-style presentation is perfect for adding a fun and elegant touch to your meal.
No smoked salmon? Try these toppings instead
One of the best things about this spinach pancake recipe is its versatility – you can easily swap out the smoked salmon for a variety of other delicious toppings. For a vegetarian twist, try sautéed mushrooms, caramelised onions, and a dollop of skyr. Grilled or roasted vegetables like zucchini, bell peppers, or asparagus can also add a flavourful, colourful touch.
Shredded rotisserie chicken or thinly sliced turkey also pairs beautifully with the creamy toppings. Crumbled feta or goat cheese with a drizzle of honey provides a sweet-savoury combination, while a poached egg adds richness and makes for a perfect brunch centrepiece.
Feeing inspired? Try our savoury pancake or seafood pancake recipes. Each offers a unique twist on the classic, from the nutty richness of chickpeas to the creamy, indulgent flavours of seafood – perfect for exploring new tastes and textures.
Experiment with different greens
While spinach is a classic choice for this recipe, experimenting with other greens can bring new flavours and textures to your pancakes. Try using kale for a slightly earthier taste or, for inspiration, give our kale pancake recipe with cottage cheese and coleslaw a try. Arugula offers a peppery kick that pairs beautifully with the creamy toppings. Swiss chard is another excellent option, offering a mild flavour and vibrant colour. For a more delicate take, baby beet greens or watercress can add a unique touch.
Just be sure to prepare the greens appropriately – tougher varieties like kale or chard may need to be blanched and chopped finely, while tender greens can be blended directly into the batter. Exploring different options allows you to customize the dish to your taste while keeping it fresh and exciting.
