Spinach and Garlic Pancakes
Spinach and garlic are a perfect match in this light yet delicious pancake. The garlic enhances the freshness of the spinach, while the sour cream and cheese add a silky texture to the dish. Baked in the oven, the cheese forms a crispy layer on top, making every bite both creamy and slightly crunchy. If you're looking for a healthy yet special savory pancake, this recipe is the perfect choice!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
In a large bowl, whisk together the flour and salt, then add the eggs.
2
Gradually whisk in the milk and sparkling water, ensuring a smooth, lump-free batter.
3
Let the batter rest for 15-20 minutes to allow the ingredients to meld together.
4
Lightly grease a skillet with oil and heat over medium heat.
5
Pour a ladleful of batter into the skillet and spread evenly. Cook for 2-3 minutes, or until the edges start to pull away from the pan. Flip and cook for another 1-2 minutes.
6
Repeat the process with the remaining batter, re-oiling the skillet as needed.
7
For the filling, mince the garlic and sauté in a pan with a little oil until fragrant.
8
Add the fresh spinach and sauté for 3-4 minutes, or until wilted.
9
Stir in the sour cream, season with salt and pepper, and let it slightly thicken.
10
Fill the prepared pancakes with the spinach and garlic mixture, then fold or roll them up.
11
Place the filled pancakes in a baking dish, sprinkle with grated cheese, and bake at 350°F (180°C) for 10 minutes, or until the cheese is melted and lightly browned.
12
Serve hot, garnished with fresh parsley.
