SAVORY SPINACH AND HERB PANCAKES

Delicate, fluffy spinach pancakes packed with fresh herbs and a hint of garlic. Perfect served warm with yogurt, tzatziki, or feta cheese for a wholesome meal or snack.

🕒 Prep Time: 20 min

🍳 Cook Time: 15 min
🍰 Yields: Approximately 25 small pancakes

Ingredients

4 eggs
75 g sour cream
120 ml milk
1 garlic clove (crushed)
130 g all-purpose flour (type BL55 or 550)
200 g fresh spinach
2 spring onions (green parts)
2 sprigs dill
1 sprig mint
A few parsley sprigs
Salt and freshly ground black pepper
Oil for frying

Instructions

1. Prepare Greens

Wash spinach thoroughly and dry well (use a salad spinner or squeeze in handfuls).
Finely chop spinach and herbs (spring onion, dill, mint, parsley) and mix together.

2. Make Batter

Whisk egg yolks with sour cream, milk, salt (1 tsp), pepper, and crushed garlic until smooth.
Add flour and whisk until lump-free.
Pour batter over the greens and mix gently with a fork to combine.
Lightly beat egg whites until foamy and fold gently into batter. The batter should flow slowly off a spoon.

3. Cook Pancakes

Heat a non-stick pan over medium-low heat and lightly oil the surface.
Spoon batter to form small pancakes, spreading gently if needed. Avoid crowding the pan.
Cook about 2 minutes per side until lightly golden. Use a thin spatula to flip.
Add more oil to the pan as needed between batches.

4. Serve

Keep pancakes covered until serving.
Serve warm with yogurt, tzatziki, or crumbled feta cheese.

💡 Tips

Ensure spinach is well drained to avoid watery batter.
Fold egg whites gently to keep pancakes airy.
Ideal as a light meal or appetizer.

🎉 Perfect For

Vegetarian lunches or dinners
Healthy snacks packed with greens
Pairing with Mediterranean dips and cheeses

📝 Final Thoughts

These savory spinach and herb pancakes offer a fresh, flavorful twist on classic pancakes—light, fluffy, and loaded with nutritious greens.