Spinach Pancakes - Pilar Hernández's Chilean Kitchen
Spinach pancakes are very tasty and a food that brings back many memories; at my house they were not an everyday meal, more for weekends or celebrations.
Ingredients · Servings 4
- 3/4 (180 ml.) cup of whole milk
- 2 tablespoons of butter, melted
- 3 eggs
- 1 teaspoon of granulated sugar
- 1/4 teaspoon of salt
- 3/4 cup (110 grams) of all-purpose flour
- 425 grams or 1 bag of frozen or fresh spinach
- 425 grams of whole ricotta
- 1 cup of grated cheese (chanco or Havarti in the US)
- nutmeg, salt and pepper
- 3 tablespoons of butter
- 1 cup of milk
- 1 cup of vegetable broth, water, or milk
- 2 tablespoons of cornstarch diluted in 1/4 cup of cold water
- 1 teaspoon of salt
- nutmeg and pepper
Method · PT-497396H58M29S
- Pancakes: In a blender or food processor, combine the milk, eggs, flour, sugar, and salt. Blend for a few seconds until smooth. Add the melted butter and blend until homogeneous. Transfer to a bowl and refrigerate for at least 1 hour or overnight.
- Take the mixture out of the refrigerator about 30 minutes before making the pancakes and whisk with a balloon whisk to lighten it a little, 30 seconds.
- Heat a non-stick frying pan about 23-25 cm in diameter over medium-high heat until a few drops of water sprinkled on it dance and jump before evaporating. Add 1/4 cup (60 ml) or half a ladleful of batter to the pan, swirling the pan so the batter covers the entire bottom. Cook for 45-60 seconds, and when the edges begin to brown and lift slightly, use a spatula to flip the pancake and cook for another 45 seconds. The first one won't turn out perfectly, but it's still edible.
- Stack the cooked pancakes on a plate and keep them covered with a clean kitchen towel so they don't get cold.
- Filling: In a medium saucepan over high heat, bring salted water to a boil. Add the spinach and wait for it to return to a boil, then cook for 4 minutes. Drain and use a spoon to press out as much water as possible. Chop finely.
- Mix the ricotta and cheese in a large bowl, stir well, and season to taste. Use 3 tablespoons of filling per pancake. Line them up in an ovenproof dish.
- White sauce: In a medium saucepan, melt the butter over medium heat. Add the milk, water, salt, and dissolved cornstarch. Cook over high heat, stirring constantly, until it comes to a boil. Reduce the heat and simmer for 2 minutes, stirring constantly. Season with nutmeg, pepper, and salt to taste.
- Pour over the pancakes arranged in the dish and bake for 20 minutes at 300F or 150C.
- Serve hot.
They are very practical because they can be prepared with different fillings; you can also find them on the blog. In general, I serve them as a main course after a vegetable starter, but they can also be a side dish for meat.
Can you freeze filled pancakes with white sauce on top?
Yes, you can prepare them in a pudding mold that can go directly into the oven and reheat in the oven until golden brown and bubbling.
I don't have ricotta, can I mix the spinach with white sauce and use that as a filling?
Yes, they turn out very tasty that way, you can double the amount of white sauce so you don't run out.
Description
Tasty and traditional.
- Heat a non-stick frying pan about 23-25 cm in diameter over medium-high heat until a few drops of water sprinkled on it dance and jump before evaporating. Add 1/4 cup or 60 ml or half a ladle of batter to the pan, swirling the pan so the batter covers the entire bottom. Cook for 45-60 seconds, and when the edges begin to brown and lift slightly, use a spatula to flip the pancake and cook for another 45 seconds. The first one won't turn out perfectly, but it's still edible.
