Pancakes with spinach and salmon

Spinach and salmon pancakes: a delicious, healthy, and elegant recipe, perfect for a special lunch or festive dinner. This combination of ingredients is not only tasty but also offers a rich palette of nutrients. I invite you to discover step by step how to prepare these green pancakes, which will bring a splash of color and flavor to your plate!

Preparation time: 15 minutes
Baking time: 10 minutes
Total time: 25 minutes
Number of servings: 4 (approximately 12-15 pancakes)

Ingredients

For the pancake batter:
- 250 g of high-quality flour
- 200 g of fresh spinach (not frozen)
- 2 eggs + 1 yolk
- 300 ml of milk
- A pinch of salt
- A teaspoon of lemon juice
- A tablespoon of oil (preferably olive oil)
- Oil for frying

For the filling:
- 200 g of salmon (fresh fillet)
- 200 g of Dutch cheese (grated)
- A teaspoon of lemon juice
- A pinch of salt
- Freshly ground black pepper

A brief story about spinach and salmon pancakes

Pancakes are a versatile culinary dish, appreciated worldwide. From sweet pancakes with fruit fillings to savory ones like spinach and salmon, these delights have a long-standing tradition. Spinach, combined with omega-3-rich salmon, makes these pancakes a healthy and tasty choice, ideal for any time of the day.

Preparing spinach and salmon pancakes

Step 1: Preparing the spinach

1. Wash the spinach: Start by washing the spinach well under cold running water. This is an essential ingredient, so make sure it is free from impurities.
2. Boil the spinach: Place the spinach in a pan with about 100 ml of water. Let it boil for 3-4 minutes until it softens. This process will help preserve the vibrant green color of the spinach.
3. Drain and blend: After boiling, drain the spinach to remove excess water and place it in a bowl. Using a mixer, turn it into a fine puree. Let it cool.

Step 2: Preparing the pancake batter

4. Mix the ingredients: In a large bowl, add the eggs and a pinch of salt. Mix well:
- Add half of the flour, stirring constantly to avoid lumps.
- Add half of the milk and mix again.
- Incorporate the melted oil or olive oil and mix for 3-4 minutes until you obtain a homogeneous composition, similar to sour cream.
5. Incorporate the spinach: Add the spinach puree to the batter and mix well. Let the batter rest for about 30 minutes. This will allow the ingredients to blend and make the pancakes fluffier.

Step 3: Baking the pancakes

6. Heat the pan: Before you start baking, heat a non-stick pan over high heat for 2-3 minutes.
7. Add oil: Pour a tablespoon of oil into the pan and ensure it covers the surface evenly. It is important to grease the pan every third pancake to prevent sticking.
8. Bake the pancakes: Pour batter into the pan using a ladle, tilting the pan to distribute the batter evenly. Bake each pancake for 1 minute on one side, then flip it and bake for another 20 seconds. After baking, transfer the pancakes to a platter and repeat the process until you finish the batter.

Step 4: Preparing the filling

9. Marinate the salmon: While the pancakes are baking, cut the salmon into slices about 1 cm thick. Season with salt, lemon juice, and black pepper. Let the salmon marinate for 30-40 minutes to enhance its flavors.

Step 5: Assembling the pancakes

10. Fill the pancakes: Working with each pancake, add a small amount of grated cheese along the length of the pancake. Place 1-2 slices of salmon on top and roll the pancake tightly.
11. Prepare the rolls: Place the rolls on a clean platter. You can slightly overlap them, but do not crowd them.

Step 6: Finishing the dish

12. Heat in the microwave: Place the rolls in the microwave for 3-4 minutes at 100°C. This will melt the cheese and warm the salmon.
13. Serving: Spinach and salmon pancake rolls can be served with a Bechamel sauce or a sour cream sauce. If you want to impress your guests, arrange them on a festive platter and garnish with fresh herbs and slices of tomato or salmon.

Tips & Tricks

- Fresh spinach: Using fresh spinach is essential for getting elastic pancakes that do not break during baking. Avoid frozen spinach, as it loses its texture.
- Adjusting the batter consistency: If the batter is too thick, add a little milk to achieve the desired consistency.
- Vegetarian option: You can replace the salmon with feta cheese or tofu for a delicious vegetarian alternative.
- Serving: These pancakes are also excellent cold, so you can prepare them a day in advance and serve them as an appetizer or snack.

Nutritional benefits

Spinach and salmon pancakes are not only delicious but also very nutritious. Spinach is rich in iron, vitamins A, C, and K, while salmon provides essential omega-3 fatty acids for heart health. This combination makes our pancakes an excellent choice for a healthy lunch or light dinner.

Frequently asked questions

1. Can I use whole wheat flour?
- Yes, using whole wheat flour will add extra fiber, but the texture of the pancakes will be different.

2. Can I freeze the pancakes?
- Yes, pancakes can be frozen. Make sure to wrap them well in plastic wrap to prevent freezing.

3. What drinks pair well with this dish?
- Spinach and salmon pancakes pair well with a dry white wine or iced green tea.

I hope this captivating recipe inspires you to make spinach and salmon pancakes at home. Enjoy every bite and indulge in a healthy and delicious meal!