Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Rainbow Spinach Pancakes with Cheese and Vegetables - photo 1
← Recipes

Rainbow Spinach Pancakes with Cheese and Vegetables

Kids' Lunches Vegetarian Dishes Snacks for Kids 75 min Easy 4 wyświetleń ~16.56 PLN - (0)
Rate:
(0)

Description

This is an incredibly colorful and healthy dish that is sure to delight the youngest foodies! Rainbow pancakes are a clever way to incorporate a portion of vegetables into a child's diet in an appetizing and fun form. Their intense green color comes from fresh spinach, which becomes undetectable in taste after blending, while giving the batter a beautiful hue. The pancakes are delicate, flexible, and fluffy. The filling is made of creamy cream cheese, which hides crunchy, finely chopped vegetables – red bell pepper, orange carrot, and green cucumber, creating a colorful mosaic of flavors and textures. The dish can be served as traditional rolls or cut into thicker slices, creating impressive 'pancake sushi' that kids love to eat with their fingers. It's the perfect idea for a creative lunch, a school snack, or a treat at a birthday party.

Składniki (11)

Servings:
4
  • Wheat flour type 450 250 g
  • 2% fat milk 500 ml
  • Medium-sized chicken eggs 2 szt.
  • Fresh spinach (baby) 100 g
  • Rapeseed oil 45 g
  • Serek śmietankowy naturalny 200 g
  • Red bell pepper 0.6 szt.
  • Carrot 1.3 szt.
  • Fresh cucumber 150 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Chives 0.2 pęczków
💰 Szacowany koszt dania: ~16.56 PLN (4.14 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pancake batter

1

Start by preparing the spinach 'smoothie' that will color the dough. Thoroughly wash the spinach leaves under cold running water and gently dry them with a paper towel. Place the spinach in a high-powered blender. Add about 100 ml of milk (part of the total measured amount). Blend on high speed for 1-2 minutes until you achieve a completely smooth, bright green liquid with no visible pieces of leaves. It should resemble a thick smoothie.

Ingredients: Fresh spinach (baby), 2% fat milk
It's best to use a countertop blender, as it has more power than an immersion blender. Adding only part of the milk at the beginning helps the blender blades to chop the leaves more easily. If the mixture is too thick, add a little more milk.
2

In a large bowl, mix the dry ingredients. Add the wheat flour and two pinches of salt. Make a small well in the center, resembling a volcano crater. Crack two eggs into this well. Then pour in the previously prepared green spinach smoothie, the remaining milk, and 2 tablespoons of rapeseed oil. Mix everything vigorously using a whisk or a mixer on low speed. Stir only until all the ingredients are combined and a smooth, uniform batter without lumps is formed. The consistency should be slightly thicker than cream.

Ingredients: Wheat flour type 450, Salt, Medium-sized chicken eggs, 2% fat milk, Rapeseed oil
Use a large bowl to avoid splattering the batter. Start mixing from the center (from the eggs) and gradually incorporate the flour from the edges to prevent lumps. Do not mix the batter too long, as the pancakes may turn out tough.
3

Set the prepared dough aside for about 15-20 minutes at room temperature. Cover the bowl with a clean kitchen towel or a plate. This step is very important because during this time, the gluten in the flour will swell, and the dough will 'rest'. This will make the pancakes more flexible, tender, and they won't tear while frying.

Don't skip this step! It's the key to perfect pancakes. During this time, you can prepare the filling, which will save you time.

Preparing the filling

4

Prepare the vegetables for the filling. Wash and dry all the vegetables thoroughly. Peel the carrot using a peeler and grate it on a fine grater. Cut the red pepper in half, remove the seeds and white membranes from the inside, and then chop it into very small cubes (about 3-4 mm on each side). You don't need to peel the cucumber if it has a nice skin – just cut off the ends and also chop it into the same small cubes as the pepper.

Ingredients: Red bell pepper, Carrot, Fresh cucumber
Chopping the vegetables into very small cubes is key. This way, the filling will have a uniform consistency, spread easily, and won't tear the delicate pancakes. You can involve older children to help (e.g., grating the carrot).
5

In a medium-sized bowl, place the cream cheese. Add all the prepared, finely chopped vegetables: grated carrot, bell pepper, and cucumber. If you are using optional ingredients, finely chop the chives and add them to the mixture now. Gently but thoroughly mix everything with a spoon until the ingredients are evenly distributed in the cheese. You don't need to season the filling – the natural sweetness of the vegetables and the flavor of the cheese will be enough.

Ingredients: Serek śmietankowy naturalny, Red bell pepper, Carrot, Fresh cucumber, Chives
Use cream cheese at room temperature; it will be easier to mix with the vegetables. Stir gently to avoid crushing the vegetables – they should remain crunchy.

Frying and assembly

6

Heat a frying pan (or another flat-bottomed non-stick pan) over medium heat. Before frying the first pancake, brush the pan with a little oil (about 1/3 teaspoon) using a kitchen brush or paper towel. Once the pan is well heated, pour a portion of the batter (about 60-80 ml) into the center using a ladle. Immediately grab the pan by the handle and, making circular motions, spread the batter evenly across the entire surface, creating a thin pancake. Fry for about 60-90 seconds, until the surface of the pancake sets and the edges begin to gently lift away from the pan. Slide a wide spatula under the pancake, flip it to the other side, and fry for another 30-40 seconds. Slide the finished pancake onto a large plate.

Ingredients: Rapeseed oil
Properly heating the pan is key – the batter should start to set immediately. Usually, you only need to grease the pan before the first pancake; the subsequent ones should cook without added fat thanks to the oil in the batter. Stack the cooked pancakes on top of each other on a plate – this will help keep them warm and moist.
7

When the pancakes have cooled slightly (they shouldn't be hot so that the cheese doesn't melt), you can start filling them. Lay one pancake flat on a cutting board. Spread a thin layer of the prepared vegetable cheese evenly over its entire surface (about 2-3 tablespoons), leaving about 1 cm of free margin on one edge. Start rolling the pancake tightly, beginning from the side with the filling spread all the way to the edge. Do this with all the pancakes.

Do not spread too thick a layer of filling, as it will ooze out while rolling and cutting. A tight roll is important for the 'pancake sushi' to look good after being sliced.

Fun Fact

💡

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

Best for

Zabawny obiad dla dziecka Zdrowe drugie śniadanie do lunchboxa Przekąska na przyjęcie urodzinowe Kolorowa kolacja dla całej rodziny

Tips

🍽️ Serving

The finished rolls can be served whole. For a more impressive and child-friendly presentation, cut each roll with a sharp knife into slices about 2-3 cm thick, creating 'pancake sushi'. Arrange them on a plate standing up, with the side showing the filling facing up. You can arrange them on the plate in the shape of a caterpillar or a snake, which will further encourage the child to eat.

🥡 Storage

Plain pancakes can be stored in the refrigerator, covered with plastic wrap, for up to 2 days. Cheese filling can also be kept in a closed container in the refrigerator for up to 2 days. Pancakes with filling are best eaten the same day, as cucumber may release water. They can be stored in the refrigerator for a maximum of one more day.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Classic Pancakes 30 min

Classic Pancakes

Breakfasts
Stuffed Peppers with Rice 90 min

Stuffed Peppers with Rice

Vegetarian Dishes
Fluffy Cottage Cheese Pancakes 'Forest Gnomes' with Blueberry Sauce 50 min

Fluffy Cottage Cheese Pancakes 'Forest Gno...

Breakfasts for Kids
Savory Muffins with Spinach, Feta, and Sun-Dried Tomatoes 60 min

Savory Muffins with Spinach, Feta, and Sun...

Takeaway Dishes
Autumn Wrap with Roasted Pumpkin Hummus and Grilled Halloumi 75 min

Autumn Wrap with Roasted Pumpkin Hummus an...

Takeaway Dishes
Fluffy ricotta pancakes with raspberry puree and fresh mint 40 min

Fluffy ricotta pancakes with raspberry pur...

I'm not hungry

Recipe Categories

Kids' Lunches
Kids' Lunches in: For Kids

Meals for children are tasty dishes in appropriate portions - healthy and visually appealing. Meatballs in tomato sauce with pasta - a classic loved by kids. Chicken patties in a breading with carrots and potatoes. Pasta with cheese - simple and always effective. Tomato soup with letters or stars...

See all recipes in this category
Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Snacks for Kids
Snacks for Kids in: For Kids

Snacks for kids are healthy treats between meals - for school and the playground. Vegetables with hummus: carrots, cucumbers, and bell peppers in colorful portions. Fruit skewers: strawberries, grapes, and pieces of banana on sticks. Mini sandwiches on crackers - perfect for little hands. Energy ...

See all recipes in this category
Breakfasts
Breakfasts

Breakfast is the most important meal of the day - energy for a good start and a tasty morning. Scrambled eggs, fried eggs, poached eggs, and omelets - protein classics. Oatmeal with fruits, nuts, and honey - a healthy and filling fit breakfast. American pancakes and French crepes - a sweet start ...

See all recipes in this category
Reklama