Scandinavian Spinach Pancakes Pinaattiohukaiset Recipes

Steps:

• Put the flour, baking powder, sugar, eggs, butter, milk and spinach in a blender and whizz until you get a smooth, bright green batter.
• Heat a little more butter in a non-stick frying pan over a medium heat and add small dollops to the pan, 2-3 at a time. Cook for 2 mins until the edges are set, and bubbles are rising to the surface, then flip and cook for 1-2 mins more. Keep warm while you cook the remaining batches.
• Serve with berries and a drizzle of syrup to serve.

Steps:

• Blanch spinach in boiling water, drain and squeeze completely dry.
• Finely chop spinach.
• In large mixing bowl, combine the milk, salt, nutmeg and flour and then stir in the melted butter (or combine these ingredients in electric blender at medium speed).
• In another bowl, combine eggs and sugar and stir into batter.
• Gradually add chopped spinach.
• Coat bottom of heaty 10 to 12 inch skillet with 1 tsp soft butter using a pastry brush or paper towel.
• Set skillet over medium heat until pan is very hot.
• For each pancake, drop 2 tbsp of the batter onto the skillet and, with a spoon or spatula, spread it out evenly to form a 3-inch disk.
• Cook pancakes, 3 or 4 at a time, for 2 to 3 minutes on each side, or until they have browned lightly.
• Keep them hot on a warmed platter, covered loosely with aluminum foil.
• Add more butter to skillet as it becomes necessary while cooking remaining pancakes.
• Serve with lingonberries if desired.

Steps:

• Put spinach in a covered saucepan over medium heat, with just the water that clings to its leaves after washing; or plunge it into a pot of salted boiling water. Either way, cook it until it wilts, just a couple of minutes. Drain, cool, squeeze dry and chop.
• Heat large skillet over medium-low heat while you make batter. Heat oven to 200 degrees. In a bowl, mix together dry ingredients. Place 1 1/2 cups buttermilk in another bowl. Beat eggs into it, then stir in the melted butter. Stir this into dry ingredients, adding a little more buttermilk if batter seems thick; stir in spinach.
• Place a teaspoon or two of butter in pan. When butter foam subsides, ladle batter onto skillet, making any size pancakes you like. Adjust heat as necessary; first batch will require higher heat than subsequent batches. Add more butter to pan as necessary. Brown bottoms in 2 to 4 minutes. Flip only when pancakes are fully cooked on bottom; they won't hold together well until they are ready.
• Cook until second side is lightly browned; as pancakes are done, put them on an ovenproof plate in oven for up to 15 minutes. Mix sour cream and lemon peel together and place a small dollop on each pancake.

Steps:

• Chop vegetables, and place in a large bowl.
• Add the rest of the ingredients, with the flour going in last.
• Mix to combine.
• Heat oil in a skillet over medium heat.
• Place desired amount in pan for each pancake.
• Cook each side until golden brown -- time will vary based on size of pancake.
• Serve hot from the skillet!

Steps:

• Melt butter in oven proof skillet on top of stove.
• Mix eggs, milk sugar, flour and salt with a whisk.
• Pour into buttered skillet.
• Bake in 425 degree oven for 20 minutes.

Steps:

• stir fry spinach 3 minutes ,(im using frozen so can skip this step ).
• have to squeeze out as much moisture as you can with towel
• mix in flour and eggs
• heat oil.
• make a heap press down.
• fry 3 minutes.
• flip
• put slice of cheese on top
• fry 5 minutes.