This Finnish style king-size Spinach Pancake is cooked in the oven! Overall it takes a bit longer to make than regular pancakes, but the hands-on time is minimal: you simply mix the batter, let it rest for a bit whilst you defrost the spinach, and pop in the oven for half an hour… voilà! The Spinach Oven Pancake makes a perfect snack, and it can be eaten both hot or cold. And thanks to spinach, it has loads of nutrients too – in fact, it’s pretty healthy!
Spinach Pancake
🍴 Servings: 8
🕒 Hands-on: Under 15 minutes
🎛 Cooking time: ~ 30 minutes
🔷 + 30 minutes resting batter & setting pancake
INGREDIENTS
- 200g frozen spinach
- 3 eggs
- 700ml milk (full-fat)
- 70g (1dl) wholemeal flour
- 160g (2.5dl) plain flour
- 1 tsp sugar
- 1 tsp salt
- 25g butter, melted
- lingonberry jam, to serve (optional)
STEPS
1 Beat the eggs in a mixing bowl and add the milk, both flours, sugar and salt. Whisk until smooth, then add the melted butter. Leave the batter to rest in room temperature for 15 minutes.
2 While the batter is resting, defrost the spinach according to package instructions. Drain it really well, squeezing it into a ball with your hands. Roughly chop.
Turn the oven on now, preheat it to 200℃. Also line your oven tray!
3 Stir the chopped spinach into the batter and then pour the batter onto a lined oven tray. Cook in 200℃ (fan) for about 30 minutes. Leave to set for about 15 minutes before serving, serve with lingonberry jam!
Notes:
- Stirring batter — Use a spatula when stirring in the spinach, otherwise it’ll get stuck on the whisk
- Flour — Wholemeal flour makes the pancake a bit healthier and changes the texture slightly. But you can replace it with plain flour, the pancake will be delicious either way!
- Baking paper — Make sure to cut the baking paper big enough when lining your oven tray, The batter is quite liquidy and it can easily run underneath the baking paper (if it barely covers the tray), which then results in uneven cooking
- Serving — The spinach oven pancake can be eaten both hot or cold, personally I think it’s a lot tastier hot. Also it’s one of those dishes that’s probably even better the next day after it’s been refrigerated
- Topping/jam — Instead of lingonberry jam, try it with some other toppings. Ham and cottage cheese is one working combo. And of course it’s also nice with other jams, like strawberry or raspberry
Main equipment:
Medium mixing bowl
Whisk
Measuring cup/Kitchen scales
Chopping board + knife
Baking paper
Oven tray (38cm x 26cm)
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