Spinach pancakes


Spinach pancakes

The combination of vegetables, flour and eggs can make vegetable pancakes with different tastes. It is convenient, fast and nutritious. It is very suitable for making nutritious breakfast. If you want to save more time, you can wash the vegetables the night before and put them in the refrigerator. If the dishes need to be boiled well in advance, the boiled dishes will not be flipped after cooling, and they will be put into the refrigerator directly for refrigeration. The next morning it was very time-saving and convenient to cut vegetables and mix batter. With a glass of milk or yogurt or soy milk and some nuts, its a perfect breakfast for adults and children.

Food Material List

  • 1 flour 50g
  • 2 Egg 1
  • 3 Spinach 1 bunch

Operational steps

  • 1 Rinse the spinach and blanch it in boiling water. Remove and cool it.
    Spinach pancakes
  • 2 Squeeze out the water and chop it.
    Spinach pancakes
  • 3 Pour the flour, eggs and spinach into a large bowl, add some water, add a little salt and fragrant oil, and mix into a uniform paste.
    Spinach pancakes
  • 4 Heat the pan, pour in a thin layer of oil, pour in the batter and spread it into a circle.
    Spinach pancakes
  • 5 When the batter solidifies and can be moved, turn the dough cake over and fry the pancake well.
    Spinach pancakes

Tips

1. Most vegetables need to be scalded and chopped before making pancakes, so the pancakes are soft. If you do not want to blanch, you need to chop the vegetables as fine as possible, otherwise it will affect the taste
2, high oxalic acid content vegetables such as spinach, amaranth, apricot, etc., you can not avoid blanching this step, you can remove most of the oxalic acid

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Healthcare food category

Refreshing, Baking, Cook, Light, Sushi, Northeast Cuisine 1, Romantic


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