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.

…so when you have some extra Spinach in the refrigerator and looking for something different to do with them, try this delicious utilization of the green…

Pinaattiletut/Pinaattiohukaiset

Yield: 15 pancakes
Ingredients:

  • 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.

Finland Spinach Crepes, Spinach Pancakes

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.

…linking to What’s With My Cuppa, No Waste Food Challenge hosted by me and Come Join us for Breakfast

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44

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Chef Mireille

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