Spinach and egg pancakes are a nutritious, quick-to-make dish perfect for breakfast, lunch, or a light dinner. Here’s a simple step-by-step guide to whip up this delicious treat.
Ingredients:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup fresh spinach, chopped
- 1 cup milk (or water for a thinner batter)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 2 tbsp oil (for cooking)
- Optional: Chopped onions, bell peppers, or cheese for extra flavor.
Instructions:
1. Prepare the batter: In a bowl, whisk the flour, eggs, milk, salt, and pepper until smooth. Let it rest for 5 minutes.
2. Add spinach: Fold in the chopped spinach (and optional veggies/cheese) evenly.
3. Heat the pan: Pour 1/2 tbsp oil into a non-stick skillet over medium heat. Once hot, ladle a scoop of batter, spreading it into a thin circle.
4. Cook: Cook for 2-3 minutes until the edges set and the bottom turns golden. Flip carefully and cook the other side for 1-2 minutes.
5. Serve: Repeat with the remaining batter. Serve hot with ketchup, yogurt, or a fresh salad.
Tips: For a crispier texture, squeeze excess water from spinach before adding. Adjust batter consistency with milk/water to avoid sogginess. Enjoy your protein-packed pancakes!
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