1. Main Page
    2. For breakfast
    3. Pancakes with spinach with cheese filling, garlic and nuts

Spinach pancakes with cheese, garlic and nuts filling

Green pancakes will surprise any gourmet with their color and taste! The recipe provides 100 g of frozen spinach. I used fresh spinach and it turned out to be more than the norm of about 200 g, which is why it turned out not light green but deep green, with a pronounced spinach flavor. I added a handful of walnuts to the filling, which gave a wonderful nutty accent.
AnahitAuthor avatar
Recipe author
Pancakes with spinach with cheese filling, garlic and nuts
0
0

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

Step-by-step cooking

Cooking time: 1 h

  1. Step 1:

    Step 1.

    Ingredients

  2. Step 2:

    Step 2.

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

  3. Step 3:

    Step 3.

    Get the batter for pancakes

  4. Step 4:

    Step 4.

    Wash the spinach thoroughly

  5. Step 5:

    Step 5.

    Boil the spinach for 1-2 minutes in lightly salted boiled water

  6. Step 6:

    Step 6.

    Flip into a colander, squeeze out the remaining water in the spinach

  7. Step 7:

    Step 7.

    Whisk in a blender. After the blender, for smoothness, I also rubbed the whipped spinach in a mortar

  8. Step 8:

    Step 8.

    Add mashed spinach to pancake batter

  9. Step 9:

    Step 9.

    Spinach Pancake Batter

  11. Step 10:

    Step 10.

    Anoint a hot frying pan with vegetable oil and pour pancake spinach dough

  12. Step 11:

    Step 11.

    Cook spinach pancakes

  13. Step 12:

    Step 12.

    For the filling, grate cheese, eggs, garlic in a bowl

  14. Step 13:

    Step 13.

    Chop nuts

  15. Step 14:

    Step 14.

    Add chopped nuts, sour cream or mayonnaise to the egg-cheese mass. Mix thoroughly.Use salt based on the taste of cheese.

  16. Step 15:

    Step 15.

    Anoint pancakes with filling

  17. Step 16:

    Step 16.

    Roll the stuffed pancakes into a roll.

  18. Step 17:

    Step 17.

    Before eating, keep in the refrigerator for 3-4 hours

  19. 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

Similar recipes

Related and additional categories: