Description
Delicious and savory spinach and blue cheese pancakes made with fresh spinach, aromatic garlic, and creamy blue cheese, folded inside soft pancakes and finished under a hot grill or pan-fried to crisp perfection. Perfect as a flavorful brunch or light dinner option.
Ingredients
Scale
Pancake Batter
- 200ml whole milk
- 75ml water
- 110g plain flour
- Pinch of salt
- 2 eggs
- 2 tbsp melted butter
- Oil for frying
Spinach Filling
- 500g fresh spinach
- 2 tbsp butter
- Salt and pepper to season
- 1/2 tsp grated nutmeg
- 2 cloves garlic, pressed
- A large chunk blue cheese (Dolcelatte, Gorgonzola or Danish Blue)
Instructions
- Prepare the batter: In a jug, mix together milk and water. In a bowl, combine the flour, salt, and eggs. Begin whisking while gradually adding a small amount of the milk/water mixture to get a thick, lump-free batter. Continue adding the remaining liquid gradually while whisking until the batter reaches the consistency of single cream. Whisk in the melted butter thoroughly.
- Cook the pancakes: Heat a large non-stick pan or flat griddle until very hot. Pour a little oil and spread it evenly across the pan bottom with a paper towel. Pour or ladle approximately one cupful of batter into the pan and tilt to evenly spread. Cook for about one minute or until the bottom is dry and golden. Flip the pancake carefully using a metal spatula and cook for another minute on the other side. Transfer to a plate. Re-oil the pan only every third pancake or so.
- Prepare the spinach filling: Wash and roughly chop the spinach. Melt butter in a skillet, add chopped spinach and pressed garlic. Season with nutmeg, salt, and pepper. Increase heat and cook, stirring frequently, for 5-10 minutes until most liquid evaporates. Adjust seasoning and stir in the blue cheese until slightly melted and combined.
- Assemble the pancakes: Spread a thin layer of the spinach and blue cheese filling evenly over each pancake. Fold the pancake into quarters to enclose the filling.
- Finish the pancakes: Place the folded pancakes under a hot grill or fry them in a hot pan with a little butter. Cook until crisp and golden on both sides. Serve immediately to enjoy the contrasting textures and rich flavors.
Notes
- Use a good quality blue cheese like Dolcelatte, Gorgonzola, or Danish Blue for the best flavor.
- Ensure the spinach is cooked until most liquid evaporates for a non-watery filling.
- Folding the pancakes into quarters helps contain the filling and makes them easier to handle.
- Re-oil the pan sparingly to prevent sticking without making pancakes greasy.
- Serving immediately after crisping ensures a delightful texture contrast between soft pancake and crispy exterior.
