Who said pancakes have to be ordinary? These vibrant green spinach pancakes not only bring a pop of color to your breakfast or brunch table but also sneak in some healthy greens without compromising on flavor. Paired with a luscious mascarpone cream and sweet, juicy strawberries, this recipe strikes the perfect balance between indulgence and nutrition. Whether you’re hosting a special brunch or just want to treat yourself to something unique and delicious, these spinach pancakes will hit the spot.
Ingredients:
For the Pancakes:
- 450 ml milk
- 3 eggs
- 30 g sugar
- A pinch of salt
- 160 g all-purpose flour
- 50 g sour cream or yogurt
- 25 g odorless vegetable oil (e.g., sunflower or canola oil)
- 50 g fresh spinach (blanched and drained)
For the Mascarpone Cream:
- 250 g mascarpone cheese
- 220 g heavy cream (33-35% fat)
- 50 g powdered sugar
For Decoration:
- Fresh strawberries, sliced or halved
Instructions:
- Prepare the Spinach: Start by blanching the spinach to maintain its bright green color. Place the spinach in boiling water for about 30 seconds, then immediately transfer it to ice-cold water. Drain the spinach and squeeze out any excess water. Blend it with a small portion of the milk from the recipe until smooth.
- Make the Pancake Batter: In a large mixing bowl, whisk together the eggs, sugar, and a pinch of salt until well combined. Add the blended spinach mixture, the remaining milk, sour cream or yogurt, and vegetable oil. Mix until smooth. Gradually sift in the flour, whisking continuously to avoid lumps. The batter should be slightly runny but smooth.
- Cook the Pancakes: Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a bit of vegetable oil if needed. Pour a small ladle of batter into the pan, swirling it around to spread evenly and create a thin pancake. Cook for 1-2 minutes on each side or until the edges are slightly golden and the pancake is cooked through. Repeat the process until all the batter is used up, stacking the pancakes as you go.
- Prepare the Mascarpone Cream: In a large bowl, beat the mascarpone cheese with powdered sugar until smooth. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture, creating a light and fluffy cream.
- Assemble the Pancakes: Once all the pancakes are cooked, you can either serve them individually or stack them. Spread a generous dollop of mascarpone cream between each layer of pancakes, or simply add a spoonful on top.
- Decorate with Strawberries: Top the pancakes with fresh strawberries, either sliced or halved, for a burst of sweetness and color. You can also dust the pancakes with a little extra powdered sugar or drizzle with honey for added sweetness if desired.
Conclusion:
These spinach pancakes with mascarpone cream and strawberries are a delightful twist on the classic breakfast favorite. The subtle earthiness of the spinach pairs perfectly with the rich mascarpone cream, while the strawberries add a refreshing, fruity note. Not only do they look stunning on the plate, but they also deliver a perfect balance of textures and flavors in every bite. Whether you’re looking to impress guests or treat yourself to a unique breakfast, this recipe is sure to become a favorite!