This is a simple classic pancake recipe with a generous handful of spinach. Adding a simple tomato salad – Spinach Pancakes with Dill Yoghurt are not only breakfast; they make an equally good quick and easy lunch or light supper. And they are, of course, perfect for pancake day (Shrove Tuesday).
The recipe suggestion is a rolled spinach pancake filled with dill yoghurt and Kachumber salad (or a simple tomato kachumber salad). But feel free to pile everything on top and swap the fillings for avocado or a little grated cheese, feta and honey, cottage cheese and cucumber. Swap the spinach for finely shredded cavlo nero, kale, or broad-leaf parsley.
Keep the batter relatively thin—but not quite crepe thin. You need to let the pan get medium hot. If you have one, use a really good cast iron pan or, ideally, a non-stick pancake pan for full-proof results.
I tend to use a dash of olive oil to cook the pancakes, but by all means, use butter or vegetable oil. Smear the pan with the oil and wipe away the excess with a kitchen towel. You will need to re-do the oil every second or third pancake. Wait until the bubbles appear on the surface of the pancake before turning (1-2 minutes). If it’s difficult to turn, give it a couple more seconds.
We also have recipes for French Crepes and banana or Ukrainian Pancakes
Spinach Pancakes with Dill Yoghurt
Equipment
- 1 non-stick pancake pan
Ingredients
Spinach Pancakes
- 125 g plain flour
- 300 ml full fat milk
- 2 medium eggs
- ¼ tsp salt
- ½ tsp baking powder
- 50-75 g spinach (roughly chopped) finely sliced Cavlo Nero, roughly chopped herbs or rocket
Dill Yoghurt
- 1 cup greek yoghurt (minimum 5%)
- 1 tbsp finely chopped dill
- ½ tsp lemon zest
- 1 tsp lemon juice
Tomato Kachumber Salad
- 150-200 g cherry tomatoes – quartered
- 1 small red onion – finely diced you can also use spring onions
- ¾ tsp cumin
- squeeze lemon juice
- olive oil, salt and freshly ground pepper
- handful of black olives – pits removed optional
Instructions
Tomato Kachumber Salad
- Toss all the ingredients in a small bowl with a generous grinding of black pepper and about ½ tsp salt. Drizzle with olive oil, toss then cover and chill in the fridge.
Dill Yoghurt
- Stir the dill, zest and juice into the yoghurt and season with a pinch of salt. Cover and chill in the fridge.
Spinach Pancakes
- Wash and thoroughly dry spinach or greens using a salad drier or pat dry with a tea towel. Shred finely.
- Put a plate in the oven to warm – to stack your cooked pancakes!
- Whisk the eggs with the milk in a blender or food processor. Add the salt, baking powder, and flour and pulse until 'just' combined.
- Add your chosen greens and pulse a couple of times until well distributed in the pancake mixture. Try to pulse as little as possible. Your mixture will be a little thinner than regular pancake mix. You can continue pulsing until the spinach disappears giving you a bright green mixture and a brighter green pancake!
- Heat the pancake pan together with a dash of oil or butter. Wipe the excess clean with a kitchen towel. Test with a drop of pancake mixture to ensure the pan is ready.
- Pour in about ⅓ cups of mixture, swirling around as you go to cover the pan. Turn the pancake over when it starts to crisp at the edges and bubbles appear on its surface. If turning is tricky, wait a few seconds and try again. Stack the pancakes onto your warm plate.
To Serve
- Fill and roll your pancakes with the yoghurt and tomato salad, or serve the salads and pancakes separately for everyone to assemble themselves.
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