Savory pancakes

Delicious pancakes with spinach or beetroot filled with cheese and smoked salmon

Total preparation time: 50 minutes
Cooking time: 30 minutes
Number of servings: 10 pancakes

Introduction
Savory pancakes are a fantastic choice for an appetizer or a light meal, full of flavor and color. This recipe for spinach or beetroot pancakes filled with cheese and smoked salmon not only looks good but is also extremely tasty! The combination of ingredients provides diverse nutritional benefits and can be customized according to individual preferences.

A brief history of savory pancakes
Pancakes have a long history, being prepared in various cultures over time. From sweet pancakes known worldwide to savory ones, each variant reflects unique culinary traditions. These savory pancakes with various fillings have become popular due to their versatility, being adaptable with locally available ingredients and cooked in different ways.

Ingredients
*For spinach pancakes:*
- 200 g flour
- 1 bowl of fresh spinach (about 200 g)
- 250 g Greek yogurt (10% fat)
- 50 ml vegetable oil
- 2 eggs
- Salt (about 3 pinches)
- 3 large cloves of garlic

*For beetroot pancakes:*
- 200 g flour
- 1 medium beetroot (about 200 g)
- 250 g Greek yogurt (10% fat)
- 50 ml vegetable oil
- 2 eggs
- Salt (about 3 pinches)
- 3 large cloves of garlic

*For the filling:*
- 350 g cow cheese (or goat cheese, according to preferences)
- About 6 tablespoons of yogurt
- Fresh dill (to taste)
- Smoked salmon (optional, according to preference)

*For frying:*
- Vegetable oil (for greasing the pan)

Step-by-step instructions
1. Preparing the pancake batter
- Start by washing the spinach or beetroot. If you choose beetroot, peel it and cut it into cubes.
- In a blender, add the spinach (or beetroot), yogurt, and peeled, chopped garlic. Blend until you obtain a smooth paste.
- In a large bowl, add the flour, eggs, oil, and salt. Pour the mixture from the blender into this bowl and mix well, ensuring there are no lumps.
- If necessary, add a little mineral water to achieve a thinner consistency (about 50 ml).

2. Cooking the pancakes
- Heat a non-stick pan over medium heat and grease it with a little oil. It is essential that the pan is well heated before pouring in the batter.
- Pour a portion of the batter into the pan, swirling the pan to evenly distribute the mixture.
- Cook the pancake for 2-3 minutes on one side until it turns golden and slightly crispy. Flip it with a spatula and cook on the other side as well. Repeat the process until all the batter is used up.

3. Preparing the filling
- In a separate bowl, mash the cheese with a fork. Add the yogurt and finely chopped dill, mixing well to combine the ingredients.
- If desired, you can add pieces of smoked salmon for extra flavor.

4. Assembling the pancakes
- Once the pancakes have cooled slightly, take each pancake and fill it with the cheese mixture.
- Roll the pancake and ensure the filling does not spill out.
- You can serve them with olives, cherry tomatoes, and green onions for a special presentation and an explosion of flavors.

Practical tips
- Choosing ingredients: Use fresh spinach and quality cheese for better taste. Cow cheese is an excellent choice due to its creamy texture and strong flavor.
- Filling variations: Instead of cheese, you can try fillings with sautéed mushrooms or chicken with mushrooms to diversify the recipe.
- Serving: The pancakes can be served warm or at room temperature, and a squeeze of lemon over them works wonders in bringing the flavors to life.
- Storage: You can keep leftover pancakes in the fridge, covered, for 2-3 days. They can be easily reheated in a pan or oven.

Calories and nutritional benefits
One serving (one pancake) contains approximately 180-250 calories, depending on the filling. Spinach or beetroot pancakes are rich in fiber, vitamins (A, C, and K), and minerals (iron, calcium). Additionally, yogurt adds a good source of probiotics, contributing to digestive health.

Frequently asked questions
- Can I use whole wheat flour? Yes, whole wheat flour can be used for an extra fiber boost.
- What can I use instead of Greek yogurt? You can use natural yogurt or cottage cheese, but the texture will be different.
- Can I freeze the pancakes? Yes, pancakes can be frozen, but make sure they are well packaged to prevent freezer burn.

Conclusion
These savory pancakes with spinach or beetroot filled with cheese and smoked salmon are an excellent choice for a delicious appetizer or a light meal. I encourage you to experiment with different fillings and enjoy every bite. With a bit of creativity and love for cooking, you will create a dish that will surely impress everyone! Enjoy your meal!