Scandinavian Spinach Pancakes Pinaattiohukaiset
Delight your taste buds with Scandinavian Spinach Pancakes, or Pinaattiohukaiset, a beloved Nordic dish that beautifully balances savory flavors and wholesome ingredients. These vibrant green pancakes are made with fresh spinach, giving them a tender texture and a nutrient-packed twist on traditional pancakes. Blended with a hint of nutmeg and a rich buttery base, the batter cooks to golden perfection in just minutes. Perfect as a light meal or a hearty breakfast, these spinach pancakes are traditionally served with lingonberry jam, sour cream, or a refreshing squeeze of lemon juice, making every bite irresistibly satisfying. With their quick 15-minute prep time and elegant simplicity, this Finnish-inspired recipe is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 150 g Fresh spinach
- 150 g All-purpose flour
- 400 ml Milk
- 2 large Eggs
- 1 tsp Salt
- 0.25 tsp Ground nutmeg (optional)
- 2 tbsp Butter
- 1 tbsp Vegetable oil or additional butter (for frying)
Instructions
Wash the fresh spinach and remove any tough stems. Blanch the spinach in boiling water for about 1 minute, then transfer to a bowl of ice water. Drain well, squeeze out excess water, and chop finely.
In a large mixing bowl, whisk together the eggs and milk until fully combined.
Gradually add the all-purpose flour into the bowl, whisking continuously to avoid lumps. Stir until the batter is smooth.
Add the chopped spinach, salt, and ground nutmeg (if using) to the batter. Mix well to evenly distribute the spinach.
Melt the butter and let it cool slightly before adding it to the batter. Stir to combine.
Heat a non-stick skillet or pancake griddle over medium heat. Lightly grease the surface with vegetable oil or butter.
Pour approximately 1/4 cup of batter onto the skillet for each pancake. Spread the batter slightly with the back of a spoon to form a thin, even layer.
Cook the pancake for 1-2 minutes, or until the edges start to set and the bottom is golden brown. Flip carefully and cook for another 1-2 minutes on the other side.
Transfer the cooked pancakes to a plate and keep warm. Repeat the process with the remaining batter, re-greasing the skillet as needed.
Serve the spinach pancakes warm, accompanied by lingonberry jam, sour cream, or a squeeze of lemon juice for added flavor.
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 475 mg | 158% | |
| Sodium | 2926 mg | 127% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 21.0 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 740 mg | 57% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 951 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
