Vegetable Pancakes with Spinach and Cheese Filling are a delicious and versatile dish that works well for breakfast, lunch, or a light dinner. These savory pancakes are stuffed with a flavorful spinach and cheese filling. Here’s how to make them:
Vegetable Pancakes with Spinach and Cheese Filling
Ingredients:
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For the Pancake Batter:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup milk (or a dairy-free alternative)
- 2 tablespoons olive oil
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For the Filling:
- 2 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
- 1 cup shredded cheese (cheddar, mozzarella, or your choice)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- ½ teaspoon dried thyme or oregano (optional)
Instructions:
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Prepare the Filling:
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the fresh spinach and cook until wilted. If using frozen spinach, ensure it is well-drained to avoid excess moisture.
- Remove from heat and let cool slightly. Stir in the shredded cheese, and season with salt, pepper, and dried thyme or oregano if using. Set aside.
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Prepare the Pancake Batter:
- In a large bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the egg and mix with the milk and olive oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter may be slightly lumpy, which is fine.
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Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with a small amount of oil or cooking spray.
- Pour about ¼ cup of pancake batter into the skillet and spread into a round shape.
- Cook for 2-3 minutes until bubbles form on the surface and the edges look set. Spoon some of the spinach and cheese filling onto one half of the pancake.
- Carefully fold the other half of the pancake over the filling to create a half-moon shape. Press down gently to seal.
- Flip the pancake and cook for another 2-3 minutes until golden brown and the cheese is melted.
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Serve:
- Remove the pancake from the skillet and keep warm. Repeat with the remaining batter and filling.
- Serve warm with a side of sour cream, yogurt, or your favorite dipping sauce.
Optional Variations:
- Add Protein: Include cooked bacon, ham, or sausage in the filling for added protein.
- Spice It Up: Add a pinch of red pepper flakes or hot sauce to the filling for extra heat.
- Different Vegetables: Substitute or add other vegetables like mushrooms, bell peppers, or shredded carrots.
These vegetable pancakes with spinach and cheese filling are both tasty and satisfying, making them a great choice for any meal of the day. Enjoy!
