Pinaattiletut

FINLAND

Spinach-haters, prepare for these pancakes to change your mind

150 g frozen spinach you can double the amount for a more pronounced spinach flavor
2 eggs
½ liter milk
1-1¼ cups flour
1 tsp sugar
pinch salt
1 Tbsp neutral cooking oil like canola, sunflower etc.
butter and cooking oil for pan
Possible accompaniments – lingonberry jam, cottage cheese, cheese, salmon, mushrooms, etc.

Thaw the spinach (overnight in the fridge or in the microwave). If it’s a little hot, rinse it under cold water and squeeze out the excess water. If you want, you can roughly cut the spinach to help it blend (this is not always necessary).
Measure all ingredients straight into the jug of your blender. Blend on high.
Once the batter has a nice green color and an even consistency, the batter is ready and you can start frying your pancakes.
Heat up some neutral cooking oil with a dab of salted butter in a pan of your choice (cast iron pancake pan, nonstick pan…). Once the butter is foaming, pour the batter in the pan to make 1 big pancake or several smaller ones.
Fry until set on the edges, then flip. Add some butter (and oil if needed) before frying the next batch.
Serve warm or cold with toppings of your choice.