Spinach Pancakes Finnish Food

FINNISH SPINACH PANCAKES - PINAATTILETUT

Steps:

• In a food processor, puree the spinach with the milk and butter.
• In a large bowl, combine flour, sugar, salt, nutmeg and paprika. Add spinach puree and egg. Mix to combine until you have a very smooth batter.
• Melt enough butter to just coat the bottom of a skillet and pour about 2 tablespoons of batter for each pancake. Fry until browned on both sides.

SUPER SPINACH PANCAKES

Steps:

• Halve, destone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach.
• Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice.
• Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.
• Crack the egg into a blender, add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth.
• Place a large non stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
• Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.

SPINACH PANCAKES FINNISH

Steps:

• stir fry spinach 3 minutes ,(im using frozen so can skip this step ).
• have to squeeze out as much moisture as you can with towel
• mix in flour and eggs
• heat oil.
• make a heap press down.
• fry 3 minutes.
• flip
• put slice of cheese on top
• fry 5 minutes.

SPINACH PANCAKES

Steps:

• Mix eggs, spinach and onion until well blended.
• Heat oil in large nonstick skillet on medium-high heat. For each pancake, pour 1/4 cup of the egg mixture into skillet; sprinkle with about 1 Tbsp. of the cheese. Cook 2 min. or until golden brown. Turn pancakes; cook until other side is golden brown.
• Serve topped with sour cream.

FINNISH PANCAKES

Steps:

• Pour milk into a microwave-safe bowl. Heat in the microwave until slightly warm, 20 to 30 seconds. Whisk in butter. Whisk in eggs. Add flour, baking powder, vanilla extract, and salt; blend briefly with an immersion blender to make a smooth batter.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bottom is golden brown, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

FINNISH KROPSER (BAKED PANCAKES)

Steps:

• Preheat oven to 450 degrees F (230 degrees C)
• In a medium bowl stir together sugar, flour, and salt. Add eggs and milk. Beat with an electric mixer until blended. Batter will be very thin. Melt butter in the baking pan. Turn the pan to be sure all of the sides are coated then stir the remaining butter into the batter.
• Pour batter into the baking pan and bake for 30 minutes. It will puff up when baking, and flatten when cool.Cut into squares and serve.

SPINACH PANCAKES

Steps:

• Chop vegetables, and place in a large bowl.
• Add the rest of the ingredients, with the flour going in last.
• Mix to combine.
• Heat oil in a skillet over medium heat.
• Place desired amount in pan for each pancake.
• Cook each side until golden brown -- time will vary based on size of pancake.
• Serve hot from the skillet!

SCANDINAVIAN SPINACH PANCAKES (PINAATTIOHUKAISET)

Steps:

• Blanch spinach in boiling water, drain and squeeze completely dry.
• Finely chop spinach.
• In large mixing bowl, combine the milk, salt, nutmeg and flour and then stir in the melted butter (or combine these ingredients in electric blender at medium speed).
• In another bowl, combine eggs and sugar and stir into batter.
• Gradually add chopped spinach.
• Coat bottom of heaty 10 to 12 inch skillet with 1 tsp soft butter using a pastry brush or paper towel.
• Set skillet over medium heat until pan is very hot.
• For each pancake, drop 2 tbsp of the batter onto the skillet and, with a spoon or spatula, spread it out evenly to form a 3-inch disk.
• Cook pancakes, 3 or 4 at a time, for 2 to 3 minutes on each side, or until they have browned lightly.
• Keep them hot on a warmed platter, covered loosely with aluminum foil.
• Add more butter to skillet as it becomes necessary while cooking remaining pancakes.
• Serve with lingonberries if desired.

SPINACH PROTEIN PANCAKES

Steps:

• Boil the kettle, and put the buttermilk and beaten egg in a food processor. Put the spinach in a colander and pour over boiling water to wilt. Squeeze out any excess water, add to the processor and blitz to a smooth purée.
• Put all the dry ingredients, plus 1 tsp salt, in a bowl and gradually mix in the purée. If a little thick, add 1 tbsp water to loosen to a batter consistency.
• Heat a drizzle of oil in a large, non-stick pan over a medium heat and spoon in two or three ladlefuls of batter. Cook for 1-2 mins or until bubbles appear, then flip over for 1 min more or until cooked. Repeat until you have 12 pancakes. Serve topped with poached eggs, if you like.

FINNISH OVEN PANCAKES

Steps:

• Place an 11x13-inch baking pan into the oven. Preheat the oven to 425 degrees F (220 degrees C) with the pan in place.
• Beat eggs in a large bowl with a wire whisk; add milk, lemon zest, white sugar, and salt and beat together. Add flour and beat until mixture is very smooth. Mix in lemon juice until incorporated.
• Place the butter into the preheated pan and allow it to melt until it is bubbling. Spread the butter over the entire bottom of the pan by rocking it back and fourth. Pour the batter in the buttered pan.
• Bake in the preheated oven until top of the pancake is lightly browned and puffed, 20 to 30 minutes. Mix coarse sugar and cardamom together and sprinkle over the top. Cut and serve.

CHEESE AND SPINACH PANCAKES

Steps:

• Place half the milk, the egg, wholemeal flour and seasoning to taste in a bowl and whisk until smooth.
• Heat ½ x teaspoon oil in a small frying pan and pour in sufficient batter to coat the base of the pan when tipped gently. Cook until golden, then turn over and cook the other side.
• Repeat with the remaining oil (as needed) and batter to make approximately 8 pancakes.
• Preheat the oven to 190°C, 375°F, gas mark 5.
• Heat half the butter in a saucepan and add the onion and mushrooms.
• Fry gently for 2-3 minutes, then add the spinach and cheese along with some seasoning to taste. Cook for a further minute.
• Divide the filling between the pancakes, reserving any excess liquid, roll them up and arrange in a greased ovenproof dish.
• Heat the remaining butter and stir in the plain flour.
• Gradually add the remaining milk and any reserved liquid and cook over a medium heat for 2 minutes, until smooth and thickened.
• Add seasoning, to taste, and pour the sauce over the pancakes.
• Cover the dish with foil and place in the oven for 20 minutes.
• Sprinkle with freshly chopped parsley before serving.