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

Kids' Lunches Vegetarian Dishes Snacks for Kids 45 min Easy 4 wyświetleń ~18.61 PLN - (0)
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Description

Here’s a recipe that will turn any picky eater into a little gourmet! Rainbow Spinach Pancakes are not only a delicious and healthy meal but also a true feast for the eyes. Their intense green color, achieved with fresh spinach, intrigues and encourages you to give them a try. Inside, there’s a delicate and creamy filling made from cottage cheese, enriched with colorful, crunchy vegetables – sweet carrots, red bell peppers, and corn, creating a rainbow effect. This dish is a fantastic way to sneak in servings of vegetables and dairy into a child's diet in an appealing form. The pancakes are soft, flexible, and easy to bite into, and their mild flavor pairs perfectly with the vegetable-cheese filling. Served as neat rolls or 'sushi', they become an interactive and fun dish, perfect for lunch, dinner, or even a birthday party for the little ones.

Składniki (12)

Servings:
4
  • Wheat flour type 450 250 g
  • Milk 3.2% 500 ml
  • Eggs 2 szt.
  • Fresh spinach 100 g
  • Rapeseed oil 45 g
  • Semi-fat cottage cheese 250 g
  • Natural yogurt 60 g
  • Carrot 1.3 szt.
  • Red bell pepper 0.6 szt.
  • Canned corn 80 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Chives 0.2 pęczków
💰 Szacowany koszt dania: ~18.61 PLN (4.65 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pancake batter

1

Start by preparing the 'green base' for the dough. Rinse the spinach leaves thoroughly under cold running water to remove any sand. Gently pat them dry with a paper towel. Place the washed spinach in a tall blender jar or in a bowl if you are using an immersion blender. 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%
The best option is a high-power jug blender that will perfectly chop the leaves. If you are using an immersion blender ('stick blender'), make sure the container is tall enough to avoid splattering. A smooth consistency is key for delicate pancakes.
2

In a large bowl, sift the wheat flour. Sifting will aerate the flour and prevent lumps from forming. Add a pinch of salt. In a separate, smaller bowl, beat two eggs with a fork until the white and yolk are combined. To the green spinach milk, add the beaten eggs and 2 tablespoons of rapeseed oil (30g) and mix briefly.

Ingredients: Wheat flour type 450, Eggs, Rapeseed oil, Salt
Use a fine-mesh sieve to sift the flour. It really makes a difference in the texture of the dough. Mixing wet and dry ingredients in separate bowls is a classic method that guarantees success.
3

Now we will combine the ingredients. Make a small well in the flour in the center. Gradually, in a thin stream, pour the green mixture of milk, spinach, and eggs into the bowl with the flour, while continuously whisking vigorously. Mix from the center outwards, scraping the flour from the edges. Continue mixing for about 2 minutes, until the batter is smooth, runny, and lump-free. The consistency should resemble thin cream.

Do not pour all the liquid at once, as it will create lumps that are difficult to break down. Patiently and gradually adding the liquid while continuously mixing is the key to perfectly smooth batter. If lumps still form, you can strain the batter through a sieve.
4

Set the prepared dough aside for about 15-20 minutes at room temperature. Cover the bowl with a clean cloth. This step, known as 'resting the dough', allows the gluten in the flour to swell, which will make the pancakes more flexible and tender after frying.

Don't skip this step! It's a little secret to perfect pancakes. During this time, you can prepare the filling, saving time.

Cottage cheese filling

5

Prepare the vegetables. Peel the carrot using a vegetable peeler and grate it on a fine grater. Wash the bell pepper, remove the seeds and white membranes, then chop it into very small cubes (about 0.5 cm x 0.5 cm). Drain the corn from the brine in a strainer. If using, finely chop the chives.

Ingredients: Carrot, Red bell pepper, Canned corn, Chives
The finer you chop the vegetables, the easier it will be to spread the filling and roll the pancakes. You can involve your child in mixing the vegetables - it's great fun for them.
6

In a medium bowl, place the cottage cheese and mash it thoroughly with a fork. Add the natural yogurt and mix until you achieve a smooth, creamy paste. Then add the grated carrot, chopped bell pepper, drained corn, and chopped chives (if using). Season with a pinch of salt and gently mix everything with a spoon to evenly distribute the ingredients.

Ingredients: Semi-fat cottage cheese, Natural yogurt, Salt
Do not blend the cottage cheese with a blender, as it will become too runny. Mashing it with a fork will give the perfect texture. Taste the filling and add a little more salt if needed.

Frying and serving

7

Heat a frying pan for pancakes over medium heat. The best choice is a non-stick pan with a diameter of about 24-26 cm. When the pan is hot, pour half a teaspoon of oil onto it and spread it over the entire surface with a silicone brush or a piece of paper towel. Before pouring the first batch of batter, stir it again, as the flour may have settled at the bottom.

Ingredients: Rapeseed oil
How to check if the pan is ready? Sprinkle a little water on it - if the droplets 'dance' and evaporate quickly, it is perfectly heated. Add oil only before the first pancake; the next ones should be cooked without additional fat, as it is already in the batter.
8

Pour a portion of the batter (about 1/2 ladle) into the center of a hot skillet. Immediately lift the skillet and, making circular motions with your wrist, spread the batter into a thin, even layer across the entire surface. Cook for about 1-2 minutes, until the edges of the pancake begin to lightly brown and pull away from the skillet, and bubbles appear on the surface. Gently lift the pancake with a thin spatula, then quickly flip it over to the other side. Cook for another 30-60 seconds.

The first pancake often turns out poorly - that's normal! It serves to 'sense' the temperature of the pan and the amount of batter. Stack the finished pancakes one on top of the other on a large plate - this way they will stay warm and soft.
9

Once all the pancakes are cooked, it's time to fill them. Spread 2-3 tablespoons of the prepared cheese filling evenly on each pancake, leaving about a 1 cm free margin at the edges. Then, roll the pancake into a tight cylinder.

Do not add too much filling, as it will spill out while rolling and cutting. You can serve the pancakes whole or cut them into thicker slices, creating an impressive 'pancake sushi'.
10

To achieve the 'rainbow' effect, cut each rolled pancake with a sharp knife into pieces about 2-3 cm thick. Arrange them on a plate cut side up to showcase the colorful interior. Serve immediately while they are still slightly warm, or as a cold snack.

Use a very sharp knife to achieve a clean cut and not crush the rolls. You can arrange them on a plate in a caterpillar shape or a tower, which will further encourage the child to eat.

Fun Fact

💡

Did you know that the popularity of spinach skyrocketed in the 1930s thanks to a cartoon character - Popeye? Although the iron content in spinach was mistakenly exaggerated (due to a decimal point error), it still remains an incredibly healthy vegetable, rich in vitamins and antioxidants!

Best for

Zabawny obiad dla dzieci Kolacja dla niejadka Przyjęcie urodzinowe dla dzieci Drugie śniadanie do szkoły

Tips

🍽️ Serving

Serve the pancake rolls arranged on a plate in fancy patterns, such as a caterpillar or a snail. You can place a bowl of natural yogurt or mild tomato sauce for dipping next to it. The pancakes taste great both warm and cold, making them an ideal option for a lunchbox.

🥡 Storage

Pancakes and filling are best stored separately in airtight containers in the refrigerator for up to 2 days. This way, the pancakes won't absorb moisture from the filling. Before serving, they can be briefly heated in a dry pan or in the microwave, and then filled with the filling.

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