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Rainbow Spinach Pancakes with Cheese and Vegetable Filling - photo 1
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Rainbow Spinach Pancakes with Cheese and Vegetable Filling

Kids' Lunches Vegetarian Dishes Main dishes 50 min Easy 5 wyświetleń ~23.82 PLN - (0)
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Description

Rainbow Spinach Pancakes are a fantastic way to sneak in a portion of healthy vegetables into your child's diet in an incredibly appetizing and fun form. The dish consists of delicate, thin pancakes with a beautiful, intensely green color, thanks to the addition of fresh spinach. The filling hides a creamy, colorful mixture based on cream cheese with crunchy pieces of red bell pepper and sweet corn. The contrast of colors – the green pancake with the rainbow filling – catches the eye and encourages even the pickiest eaters to dig in. This dish is not only tasty but also nutritionally balanced, providing protein, carbohydrates, vitamins, and minerals. It can be served as a wholesome lunch, a hearty dinner, or even for special occasions like a child's birthday. Preparing them is also a great opportunity for cooking together with kids.

Składniki (12)

Servings:
4
  • Fresh spinach 100 g
  • Wheat flour type 500 250 g
  • Milk 3.2% 500 ml
  • Egg 2 szt.
  • Rapeseed oil 30 g
  • Serek śmietankowy kanapkowy 400 g
  • Red bell pepper 1.1 szt.
  • Canned corn 150 g
  • Fresh dill 0.8 pęczek
  • Rapeseed oil for frying 30 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Cherry tomatoes 100 g
💰 Szacowany koszt dania: ~23.82 PLN (5.96 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pancake batter

1

Start by preparing the spinach. Rinse the spinach leaves thoroughly under running water in a colander or a large bowl to remove any sand. Place the rinsed spinach in a blender jug. Pour in all 500 ml of milk. Blend on high speed for about 1-2 minutes until you achieve a completely smooth, uniform liquid with a vibrant green color. There should be no visible pieces of leaves.

Ingredients: Fresh spinach, Milk 3.2%
It's best to use a high-power blender. If you're using an immersion blender ('stick blender'), do it in a tall, narrow container to avoid splattering. Make sure the spinach is well blended - lumps will affect the consistency of the pancakes.
2

In a large bowl, crack two eggs. Using a whisk, beat them vigorously for about 30 seconds until the egg white and yolk are well combined. Then, while continuously mixing, slowly pour in the green milk-spinach liquid. Stir until you achieve a smooth, liquid mixture.

Ingredients: Egg
A large bowl will prevent splashing while mixing. Beating the eggs before adding the rest of the ingredients will ensure that the batter has a uniform texture.
3

Now it's time for the dry ingredients. Place a sieve over the bowl with the liquid ingredients and sift all the flour and a pinch of salt through it. Sifting will aerate the flour and prevent lumps from forming. Using a whisk, start mixing the ingredients, making movements from the center to the outside, gradually incorporating the flour into the liquid. Mix vigorously for 1-2 minutes until the batter is smooth and lump-free. Finally, pour in 2 tablespoons of oil and mix again.

Ingredients: Wheat flour type 500, Salt, Rapeseed oil
Do not add all the flour at once! Add it in batches or sift it slowly while constantly mixing. If lumps still form, you can briefly blend the batter with an immersion blender.
4

Set the prepared batter aside for about 15-20 minutes at room temperature. Cover the bowl with a clean cloth. This step allows the gluten in the flour to 'rest', which will make the pancakes more elastic, tender, and prevent them from tearing during frying. After this time, the batter may thicken slightly - this is normal.

This is an important, though often overlooked step. Do not shorten the resting time of the dough. During this time, you can prepare the filling.

Rainbow filling

5

While the dough rests, prepare the filling. Wash the red bell pepper, cut it in half, remove the seeds and white membranes. Dice it very finely (about 0.5 cm on each side). Drain the canned corn thoroughly in a sieve. Rinse the fresh dill, dry it, and chop it very finely.

Ingredients: Red bell pepper, Canned corn, Fresh dill
Use a sharp knife and a stable cutting board. The finer you chop the vegetables, the easier it will be to spread the filling on the pancakes and roll them up.
6

In a medium-sized bowl, place the cream cheese. Add the diced bell pepper, drained corn, and chopped dill. Using a spoon or spatula, mix all the ingredients thoroughly until they are evenly combined and a colorful, thick filling is formed. Taste and if desired, season with a pinch of salt and pepper (for older children).

Ingredients: Serek śmietankowy kanapkowy
It's best to take the cheese out of the fridge 10 minutes before mixing; it will be softer and easier to combine with the other ingredients. You can involve your child in mixing the filling - it's great fun for them.

Frying and serving

7

Prepare your frying station. Place the pan on a medium heat burner and heat it well. When it's hot, pour a little oil onto it (about half a teaspoon) and spread it evenly over the entire surface using a kitchen brush or a folded paper towel held with tongs.

Ingredients: Rapeseed oil for frying
The best choice is a crepe pan with low edges and a non-stick coating, with a diameter of 24-26 cm. A well-heated pan is the key to success - the first drop of batter should immediately set and sizzle.
8

Before pouring the first portion, stir the batter in the bowl. Scoop a portion of the batter with a ladle (about 60-80 ml) and pour it in the center of the hot pan. Immediately grab the pan by the handle and, making circular motions, spread the batter into a thin, even layer across the entire surface. Cook for about 1-2 minutes, until the surface of the pancake sets and the edges start to slightly lift from the pan. Lift the pancake with a wide, thin spatula and quickly flip it to the other side. Cook for another 30-60 seconds. Slide the finished pancake onto a large plate.

The amount of batter depends on the size of the pan - it should only thinly cover the bottom. Do not fry the pancakes for too long, as they will become dry and brittle. Grease the pan every 2-3 pancakes, if necessary.
9

Repeat the process with the remaining batter, stacking the cooked pancakes one on top of the other on a plate - this will keep them warm and soft. Once all the pancakes are ready, take one, place 2-3 tablespoons of the prepared filling on it, and spread it evenly, leaving a small margin at the edges. Roll the pancake into a tight cylinder or fold it into a triangle.

Do not add too much filling, as it will spill out while rolling. You can serve the pancakes right after frying and stuffing them while they are warm, or cold - both versions are delicious.
10

Arrange the finished, rolled pancakes on plates. To make the dish more appealing, you can cut the rolls into thicker slices (about 2-3 cm), creating what is called 'pancake sushi', which is easier for children to eat. Additionally, if you are using cherry tomatoes, cut them in half and decorate the plate, creating fun patterns, such as the eyes and smile of a caterpillar made from pancake rounds.

Ingredients: Cherry tomatoes
Creative presentation is key to encouraging a child. You can also serve a yogurt-based dip with herbs alongside the pancakes. Serve immediately after preparation.

Fun Fact

💡

Spinach gained immense popularity in the 1930s thanks to a cartoon character - Popeye the Sailor, who gained superhuman strength after eating a can of spinach. Although the iron content in spinach was once mistakenly exaggerated tenfold, it is still an incredibly healthy vegetable!

Best for

Wesoły obiad dla niejadka Przyjęcie urodzinowe dla dzieci Pożywna kolacja Kreatywne śniadanie lub lunchbox

Tips

🍽️ Serving

To make the dish even more appealing, roll the pancakes into cylinders and cut them into 2-3 cm slices, arranging them flat on a plate to resemble snails or sushi. You can stick toothpicks with flags into them. Serve with a light yogurt-garlic sauce or simply with a dollop of thick natural yogurt. Use vegetables (e.g., cherry tomatoes, olives, chives) to create a fun face or animal on the plate.

🥡 Storage

Pancakes and filling are best stored separately in the refrigerator, in tightly sealed containers, for up to 2 days. Cooked pancakes (without filling) can be layered with baking paper and frozen - just thaw them at room temperature or heat them in a dry pan. The filling tastes best fresh. Pancakes can be reheated in a pan, in the microwave, or in the oven.

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