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Spinach Pancakes with Cheese, Garlic, and Nut Filling

Green pancakes that will wow any food lover with their color and flavor! The recipe calls for 100 g of frozen spinach. I used fresh spinach and ended up with about 200 g — more than the recipe called for — which is why mine came out deep green rather than pale, with a pronounced spinach flavor. I added a handful of walnuts to the filling, which gave a lovely nutty accent.

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Pancakes with spinach with cheese filling, garlic and nuts
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 % 9 g
Fats 40 % 16 g
Carbohydrates 38 % 15 g
222 kcal
GI: 14 / 0 / 86

Cooking method

  1. Step 1:

    Step 1

    The ingredients.

  2. Step 2:

    Step 2

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

  3. Step 3:

    Step 3

    You'll have a thin pancake batter.

  4. Step 4:

    Step 4

    Wash the spinach thoroughly.

  5. Step 5:

    Step 5

    Blanch the spinach for 1–2 minutes in lightly salted boiling water.

  6. Step 6:

    Step 6

    Drain in a colander and squeeze out the remaining water.

  7. Step 7:

    Step 7

    Purée in a blender. For extra smoothness, I also ground the puréed spinach in a mortar.

  8. Step 8:

    Step 8

    Stir the puréed spinach into the pancake batter.

  9. Step 9:

    Step 9

    The spinach pancake batter.

  10. Step 10:

    Step 10

    Brush a hot skillet with vegetable oil and pour in the spinach batter.

  11. Step 11:

    Step 11

    Cook the spinach pancakes.

  12. Step 12:

    Step 12

    For the filling, grate the cheese, eggs, and garlic into a bowl.

  13. Step 13:

    Step 13

    Chop the walnuts.

  14. Step 14:

    Step 14

    Add the chopped walnuts and the sour cream (or mayonnaise) to the egg-and-cheese mixture. Mix well. Add salt to taste, keeping in mind how salty the cheese is.

  15. Step 15:

    Step 15

    Spread the filling over the pancakes.

  16. Step 16:

    Step 16

    Roll up the filled pancakes.

  17. Step 17:

    Step 17

    Before serving, chill in the refrigerator for 3–4 hours.

  18. Step 18:

    Step 18

    Spinach pancakes with cheese filling.

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Walnuts - 650  kcal/100g
  • Black Walnut English Walnut - 628  kcal/100g
  • Black Persian Walnut - 651  kcal/100g
  • Walnut oil - 925  kcal/100g
  • Garlic - 143  kcal/100g
  • Spinach - 22  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Cream cheese with 50% fat content - 349  kcal/100g
  • Baking powder dough - 79  kcal/100g

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