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Rainbow Spinach Pancakes with Cheese and Vegetables - photo 1
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Rainbow Spinach Pancakes with Cheese and Vegetables

Kids' Lunches Vegetarian Dishes Main dishes 75 min Easy 4 wyświetleń ~18.95 PLN - (0)
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Description

Here’s a dish that is a real hit among young foodies! Rainbow Spinach Pancakes are a clever and incredibly appetizing way to incorporate vegetables into your child's diet. The intensely green, flexible pancakes owe their color to fresh spinach, which becomes undetectable in taste after blending, leaving only a beautiful hue. The inside of the pancakes hides a creamy and delicate filling based on cream cheese, enriched with crunchy, finely chopped vegetables: red bell pepper, sweet corn, and carrot, creating a colorful, rainbow mosaic. The dish is not only delicious and healthy, but also provides great fun – the pancakes can be rolled up and cut into smaller pieces resembling sushi, which further encourages children to eat. It’s the perfect idea for a nutritious lunch, a cheerful dinner, or an attractive snack for a children's party.

Składniki (13)

Servings:
4
  • Wheat flour type 450 250 g
  • Milk 3.2% 400 ml
  • Chicken eggs (size M) 2 szt.
  • Fresh spinach (baby) 100 g
  • Sparkling water 100 ml
  • Rapeseed oil 30 g
  • Serek śmietankowy naturalny 200 g
  • Red bell pepper 0.6 szt.
  • Canned corn 80 g
  • Carrot 0.6 szt.
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Thick natural yogurt 30 g
  • Yellow cheese (e.g. gouda) 50 g
💰 Szacowany koszt dania: ~18.95 PLN (4.74 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pancake batter

1

Start by preparing the green base. Rinse the spinach leaves thoroughly under running water and gently dry them with a paper towel. Place all the spinach in the jar of a standing blender or in a tall container if you are using an immersion blender. Pour in the entire 400 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 (baby), Milk 3.2%
The best option is a high-power jug blender that will perfectly chop the leaves. If you are using an immersion blender ('hand blender'), make sure the container is narrow and tall to avoid splattering. Blending thoroughly is key so that the children do not notice any pieces of spinach.
2

In a large bowl, sift the wheat flour through a sieve. Add two pinches of salt. Sifting the flour will aerate it and prevent lumps from forming. Using a spoon, make a small indentation in the center of the flour, known as a 'well'.

Ingredients: Wheat flour type 450, Salt
Use a bowl with a capacity of at least 3 liters to have enough space for mixing. A fine-mesh sieve is ideal for sifting. This step, although simple, has a significant impact on the final texture of the pancakes.
3

Make a 'well' in the flour and crack in two eggs. Then, slowly pour in the green spinach liquid in a thin stream while mixing everything with a whisk. Stir from the center, gradually incorporating the flour from the edges of the well. Continue mixing until all the ingredients are combined and a smooth, lump-free dough forms. Finally, add 2 tablespoons of rapeseed oil and mix again.

Ingredients: Chicken eggs (size M), Rapeseed oil
Mixing from the center outwards is a professional technique that prevents lumps. If lumps still form, you can strain the batter through a sieve or briefly blend it with an immersion blender.
4

When the dough is smooth, add 100 ml of sparkling water. Gently mix everything with a spoon or whisk, just until the ingredients are combined. Do not mix too vigorously to avoid losing the bubbles. Cover the bowl with a cloth and let the dough rest for at least 15-20 minutes at room temperature. During this time, the gluten in the flour will 'rest', which will make the pancakes more elastic.

Ingredients: Sparkling water
The batter should have the consistency of pouring thick cream. If it seems too thick, you can add a little more milk or water. Letting the batter rest is a very important step, do not skip it!

Preparing the filling

5

While the dough rests, prepare the filling. Wash and dry the red bell pepper. Remove the seeds and chop it into very small cubes (about 3-4 mm on each side). Peel the carrot and grate it using the finest grater. Drain the canned corn thoroughly in a sieve.

Ingredients: Red bell pepper, Carrot, Canned corn
The finer you chop the vegetables, the easier it will be to spread the filling, and the more likely the kids will eat it. You can use a vegetable chopper to speed up the process.
6

In a medium-sized bowl, place the cream cheese. Add the prepared vegetables: chopped bell pepper, grated carrot, and drained corn. If using, add 2 tablespoons of thick natural yogurt now to make the filling creamier. Mix everything thoroughly with a spoon until the ingredients are evenly distributed in the cheese. The filling is ready.

Ingredients: Serek śmietankowy naturalny, Thick natural yogurt
Do not add salt to the filling, as the cheese is already salty, and the pancakes also contain salt. For small children, avoid pepper as well. The filling should be thick so that it does not leak out of the pancakes.

Frying pancakes

7

Prepare a frying pan for pancakes (preferably non-stick) with a diameter of about 24-26 cm. Place it on the stove over medium heat and heat it well. To check if it's ready, sprinkle a little water on it - if the droplets evaporate immediately with a sizzle, the temperature is perfect. Pour half a teaspoon of oil into the heated pan and spread it over the entire surface using a silicone brush or a folded paper towel.

Properly heating the pan is key to frying the first successful pancake. We only add oil before the first pancake; the subsequent ones should be cooked without additional fat, as it is already in the batter.
8

Stir the batter in the bowl just before taking the first portion. Using a ladle, pour a portion of the batter (about 60-70 ml) into the center of the pan. Immediately after pouring the batter, grab the handle of the pan and, making circular motions, spread the batter into a thin, even layer across the entire surface. Cook for about 1.5-2 minutes. The pancake ready to be flipped will have a set, matte surface, and its edges will start to lift slightly and turn golden brown.

Don't pour too much batter, or the pancakes will turn out thick and rubbery. The key is a thin layer. Use a small ladle to control the amount of batter.
9

Using a thin, wide spatula (preferably silicone or wooden), lift the edge of the pancake. When the bottom is lightly browned, quickly flip the pancake to the other side. Fry for another 45-60 seconds. Slide the finished pancake onto a large plate. Repeat the process with the remaining batter, stacking the pancakes on top of each other - this will keep them warm and moist.

Do not fry the pancakes for too long, so they do not become dry and brittle. They should remain flexible and soft. Stacking them helps prevent drying out.

Assembling the dish

10

Take one warm pancake. Spread about 2 tablespoons of the prepared cheese filling evenly over its surface, leaving about a 1 cm free margin on one edge. The layer should not be too thick.

Spreading warm pancakes is easier, and the cheese becomes more pliable. Use a butter knife or a small spatula to evenly distribute the filling.
11

Start rolling the pancake into a tight roll, beginning from the side fully covered with filling and ending on the side with a free margin. This way, the filling won't leak out at the end. Do the same with the remaining pancakes and filling.

Try to roll the pancakes quite tightly so that the rolls are compact and do not fall apart when cut. You can serve them whole or sliced.
12

Arrange the finished rolls on a plate. You can serve them whole or, for smaller children, cut them with a sharp knife into pieces about 2-3 cm thick, creating impressive 'snails' or 'sushi'. If you are using yellow cheese, sprinkle it over the pancakes and you can briefly place them in a preheated oven or microwave to melt the cheese. Serve immediately while they are warm.

Ingredients: Yellow cheese (e.g. gouda)
To achieve even pieces, use a very sharp knife. The sliced pancakes can be arranged on a plate in a fun shape, like a caterpillar, which will surely delight the children.

Fun Fact

💡

Spinach owes its popularity to the cartoon character Popeye, who ate it to gain superhuman strength. Although spinach is very healthy, the myth about its extremely high iron content originated from a printing error in a 19th-century report - a comma was placed in the wrong position, exaggerating the value tenfold!

Best for

Codzienny obiad Przyjęcie dla dzieci Kolacja Drugie śniadanie do szkoły

Tips

🍽️ Serving

Serve the pancakes rolled up and cut into smaller pieces, resembling 'sushi' - kids love it! You can arrange them on a plate in the shape of a caterpillar or snake, using cherry tomatoes as the head. A mild yogurt-herb sauce or simply your child's favorite ketchup works great for dipping.

🥡 Storage

Pancakes and filling are best stored separately in tightly sealed containers in the refrigerator for up to 2 days. Before serving, pancakes can be briefly heated in a dry pan or in the microwave, and then filled with cold filling. The finished, rolled pancakes are best eaten the same day, as they may become soggy from the filling over time.

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