F is for Finland…
There are three types of spinach pancakes from Finland I came across. First, there is Pinattipannukakku – which is a jelly roll style where a dough is stuffed with a spinach filling, rolled and then baked. Then there is Pinaattiletut and Pinaattiohukaiset which are used almost interchangeably as far as I can tell via my Internet research. These are unleavened spinach crepes usually eaten with lingonberry jam for breakfast or as an after school snack for children.
Yield: 15 pancakes
- 4 oz. baby spinach
- 1/2 cup + 2 tablespoons flour
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- a pinch nutmeg
- a pinch paprika
- 3/4 cup milk
- 1 tablespoon butter
- 1 egg, well beaten
- extra butter, for frying
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.
I didn’t have any lingonberry, but I did have black currant jam which is also a popular flavor of the region so I served it with this jam instead. Sour cream is another additional condiment that would also be traditional.
I wasn’t sure how the jam would taste with the savory pancakes. however due to the tart flavor of black currant, it actually complemented the pancakes well. Lingonberry also has a tart flavor. A sweet jam like orange marmalade or strawberry wouldn’t work with these pancakes, but tart berry jams do.
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