Spinach Pancakes

spinach pancakes

Spinach Pancakes

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In this mouth-watering variation on the pancake theme, chopped spinach is added to the batter, to make pretty green pancakes with a delicious flavour.
Servings: 4
Calories: 258


  • 3 oz plain flour
  • pinch of salt
  • 1 egg size 6
  • 3/4 pint fresh milk
  • 2 oz spinach trimmed and finely chopped
  • 1 oz butter plus extra for frying
  • grated rind of lemon
  • 1 bay leaf
  • 4 oz smoked haddock skinned and cubed
  • 4 oz cod skinned and cubed


  • Sift 50 g (2 oz) of the flour and salt into a bowl. Break in the egg. Gradually add 150 ml (1/4 pint) milk, beating to form a smooth batter. Stir in the spinach.
  • Heat a little butter in a 20.5 cm (8 inch) frying pan. When hot pour in 45 ml (3 tbsp) batter, tilting pan to cover base. Cook until the pancake moves freely, turn, cook until golden. Make 4 pancakes.
  • Put the remaining butter, flour and milk in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Stir in the lemon rind, bay leaf and fish. Cook for 6 minutes.
  • Divide the mixture equally between the pancakes, then roll up. Serve hot with a green salad.
Calories: 258 kcal
Carbohydrates: 21 g
Protein: 19 g
Fat: 10g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 99 mg
Sodium: 348 mg
Potassium: 471 mg
Fiber: 1 g
Sugar: 5 g
Vitamin A: 1745 IU
Vitamin C: 4 mg
Calcium: 144 mg
Iron: 2 mg
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