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Rainbow Spinach Pancakes with Cottage Cheese Filling and Fruits - photo 1
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Rainbow Spinach Pancakes with Cottage Cheese Filling and Fruits

Kids' Lunches Vegetarian Dishes Breakfasts for Kids 45 min Easy 4 wyświetleń ~32.44 PLN - (0)
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Description

Here’s a recipe that will turn any picky eater into a true gourmet! Rainbow Spinach Pancakes are not only delicious but also incredibly visually appealing, making them perfect for lunch, breakfast, or a snack for kids. The delicate, slightly sweet pancake batter gains a beautiful, vibrant green color thanks to the addition of fresh spinach, whose taste is practically undetectable. It’s a clever way to sneak in a serving of vegetables into a child's diet. The filling hides fluffy stuffing made from semi-fat cottage cheese, natural yogurt, and a bit of honey, providing valuable protein and calcium. However, the real magic is the 'rainbow' made up of juicy, fresh fruits – strawberries, kiwi, blueberries, and mandarins. The dish is not only a feast for the eyes but also a balanced meal, rich in vitamins, fiber, and energy needed for play throughout the day. Served as colorful triangles or rolls, they are sure to bring a smile to every child's face.

Składniki (15)

Servings:
4
  • Wheat flour type 450 250 g
  • 2% Milk 500 ml
  • Egg 2 szt.
  • Fresh spinach 100 g
  • Rapeseed oil 45 g
  • White sugar 15 g
  • Semi-fat cottage cheese 400 g
  • Thick natural yogurt 60 g
  • Strawberries 150 g
  • Blueberries 100 g
  • Kiwi 2 szt.
  • Tangerines 150 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • wildflower honey 30 g
  • Mint leaves 5 g
💰 Szacowany koszt dania: ~32.44 PLN (8.11 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pancake batter

1

Start by preparing the batter. In a large bowl or blender jug, place the thoroughly washed and dried leaves of fresh spinach. Then pour in 500 ml of milk, crack in 2 eggs, add 250 g of wheat flour, 2 tablespoons of rapeseed oil (about 30 g), 1 tablespoon of sugar, and a pinch of salt. All the ingredients must be in one container.

Ingredients: Wheat flour type 450, 2% Milk, Egg, Fresh spinach, Rapeseed oil, White sugar, Salt
It's most convenient to use a high-power jug blender. If you're using an immersion blender, choose a tall container to prevent the batter from splattering. Make sure the spinach is well rinsed to avoid sand in the batter.
2

Blend all the ingredients on very high speed for about 1-2 minutes until you achieve a perfectly smooth, uniform mixture with an intense green color. There should be no visible pieces of spinach leaves. The consistency of the batter should resemble thin cream or runny yogurt. If the batter is too thick, add a little milk; if too thin - a tablespoon of flour.

Use a countertop blender or an immersion blender (stick blender). The key is smoothness - lumps of flour or pieces of spinach will cause the pancakes to tear. Scrape the mixture from the sides of the container halfway through blending to ensure everything is well combined.
3

Set the prepared batter aside for about 15-20 minutes at room temperature. During this time, the gluten in the flour will swell, making the pancakes more elastic, tender, and preventing them from tearing while frying.

Cover the bowl with the dough with a clean cloth or a plate to prevent a 'skin' from forming on the surface. This step is not absolutely necessary if you're in a hurry, but it significantly improves the quality of the pancakes.

Cottage cheese filling and fruits

4

While the dough is resting, prepare the filling. Wash and dry all the fruits thoroughly. Remove the stems from the strawberries and cut them into small cubes. Peel the kiwi and also cut it into cubes. Peel the mandarins and separate them into individual segments, removing the white membranes. Leave the blueberries whole.

Ingredients: Strawberries, Blueberries, Kiwi, Tangerines
A regular spoon works great for peeling kiwi - cut the kiwi in half and slide the spoon between the skin and the flesh, rotating the fruit. Involving children in cutting fruits (with safe knives) is a great fun and learning experience.
5

In a medium-sized bowl, place 400 g of cottage cheese. Mash it thoroughly with a fork. Add 4 tablespoons of thick natural yogurt and (optional) 2 tablespoons of honey. Mix everything vigorously with a fork or whisk until a smooth, creamy cheese mixture forms.

Ingredients: Semi-fat cottage cheese, Thick natural yogurt, wildflower honey
If you prefer a perfectly smooth cheese, you can use an immersion blender. Taste the mixture - if the fruits are very sweet, you can add less honey or skip it altogether.

Frying pancakes

6

Heat a frying pan over medium heat. Using a kitchen brush or paper towel, spread a thin layer of oil (about half a teaspoon) on it. To check if the pan is ready, pour a drop of batter onto it - if it immediately sets and starts to sizzle, the temperature is perfect.

Ingredients: Rapeseed oil
The best option is a special crepe pan with low edges and a non-stick coating, about 24-26 cm in diameter. Too high a temperature will burn the crepes before they are cooked through, while too low a temperature will make them 'rubbery'.
7

Before pouring the first portion, stir the batter in the bowl. Using a ladle, pour a portion of the batter into the center of the hot pan and immediately, making circular motions with the pan, spread it into a thin, even layer across the entire surface. Fry for about 1-1.5 minutes, until the edges of the pancake start to lift slightly and pull away from the pan, and the surface becomes matte. Then gently lift the pancake with a spatula and quickly flip it to the other side. Fry for another 30-60 seconds.

Use a thin, flexible silicone or wooden spatula to avoid scratching the pan. Do not pour too much batter at once, as the pancakes will turn out thick. The first pancake is often a failure - it serves to 'adjust' the temperature and the amount of batter.
8

Slide the finished pancake onto a large plate. Repeat the process with the remaining batter, greasing the pan with a bit of oil every 2-3 pancakes if necessary. Stack the pancakes on top of each other on the plate – this will keep them warm and soft.

If the pancakes stick together, you can separate them with pieces of baking paper. From the given portion, you should get about 8-10 pancakes.

Assembling the dish

9

Take one warm pancake and lay it flat on a plate. Spread 2-3 tablespoons of the prepared cottage cheese evenly on half of the pancake, leaving about 1 cm of the edge free.

Ingredients: Semi-fat cottage cheese, Thick natural yogurt
Do not spread too thick a layer of cheese, as it will spill out when folding. Involve your child in spreading – it's great fun for them.
10

On the spread cream cheese, arrange the fruits to create colorful stripes next to each other – like a rainbow. Start from the outer edge: a stripe of red strawberries, then orange mandarins, green kiwi, and finally purple blueberries.

Ingredients: Strawberries, Blueberries, Kiwi, Tangerines
Arranging the rainbow is the most fun part for kids! Let them create their own compositions. You can also simply mix the fruits and sprinkle them over the cheese.
11

Gently fold the pancake in half, covering the filling with the empty part. Then fold it in half again to create a neat triangle. You can also roll the pancake into a tight cylinder. Arrange the finished pancakes on plates. Decorate with the remaining fresh fruits and optionally with fresh mint leaves. Serve immediately while they are warm.

Ingredients: Mint leaves
For younger children, the rolls can be cut into thick slices, creating 'snails' - they will be easier to eat with small hands. You can drizzle a little yogurt or maple syrup on top.

Fun Fact

💡

Spinach, although associated with the character Popeye, does not owe its fame to an exceptionally high iron content. In 1870, a German scientist mistakenly placed a comma in the wrong spot, inflating the iron value in spinach tenfold. Despite the correction, the myth of its extraordinary power has persisted in pop culture for decades!

Best for

Wesoły obiad Kolorowe śniadanie Podwieczorek Przyjęcie urodzinowe dla dzieci

Tips

🍽️ Serving

Serve the pancakes immediately after preparation, while they are still warm and most delicious. They can be drizzled with a bit of natural yogurt, maple syrup, or sprinkled with powdered sugar. For the youngest children, cut the pancakes into smaller, easy-to-grab pieces.

🥡 Storage

If you have leftover pancakes, store them separately from the filling. Cooked pancakes (without filling) can be stored in the refrigerator in an airtight container for up to 2 days. Before serving, reheat them in a dry skillet. The cheese filling should also be stored in the refrigerator for up to 2 days.

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