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March 21, 2019

Pancakes with Creamed Spinach – A delicious Meatless Monday recipe

Posted on June 20, 2011 by in baked goods, vegetables, vegetarian

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pancakes

Are crêpes and pancakes the same? I  don’t know? Seriously, this debate or argument has been around for ages and I don’t think we have come to a conclusion yet.

In my mind a crêpe is thinner than a pancake, a little more dainty and ladylike, but in essence a crêpe is a variety of a pancake so all crêpes are pancakes but not all pancakes are crepes.
I hope that helped and if it didn’t, why not try your hand at both and then decide which one you prefer. I personally like a pancake, not too thin, not at all cakey and chewy, served with a few drops of lemon and a good scattering of cinnamon sugar….Pancakes vary from country to country and in America for instance, a pancake is a small, griddle cake made with yeast-raised or fermented batter, which we again call flapjacks her in South Africa. So where ever you live, there is a version of a pancake for just about every country on this planet.

pancakes

France – crêpes
Germany – Pfannkuchen
The Netherlands – pannenkoeken
Slovakia – palacinka
Rusia – blini
United Kingdom – crumpets
India – pooda, cheela or dosa
Australia – pikelets
In South Africa we generally refer to them as pannekoeke and it is hard to image a Dutch Reform church bazaar or fete without the smell of cinnamon hanging in the air.
pancakes
Pancakes or if you prefer crêpes, not only makes a lovely winter dessert or coffee time treat, but it is also an open canvas to other interesting fillings and toppings. For Meatless Monday however, I will stick to the savory options, because it makes  a delightfully light mid day snack and with a more substantial filling, it can feed a family in a flash, especially since your can make the batter in advance in keep it in the refrigerator until needed.  
Like with many old classics, there are a few golden rules to get to the perfect result and in my opinion pancakes  too have a few of these golden, tried and tested rules:
  1. NEVER use milk in a pancake batter, I find it makes the pancakes chewy and tough, especially if you don’t eat them immediately.
  2. There are people who follow this rule to the T and maybe I am one of them, your pancake pan is your pancake pan, not used for anything else. Preferably a very thin pan.
  3. I do not keep my pancakes warm on a pot of boiling water, it makes the pancakes tough and almost soggy.
  4. Last but not least, ensure that you make enough pancakes, with this easy drop-dead delicious  recipe, you won’t be able to keep up with the demand.   
   My basic recipe for pancakes could not be easier, if you have a stick blender even better. 
pancakes

Pancakes

4 eggs, I use jumbo
1,25 liter water
50 ml vinegar
250 ml vegetable oil
5ml bicarb
20 ml baking powder
4 x 250 ml cake flour
Beat eggs, 1 cup of the water. Add the vinegar and oil.
Add baking powder, salt and bicarb to flour. Add dry ingredients and other water spoon by spoon to egg mixture.
Heat pan and add a drop of oil when making first pancake. After that you will not need oil.
Bake all the pancakes and serve with your choice of filling, savory or sweet.
Creamed Spinach
enough for 6 pancakes
Ingredients
1 bunch spinach – rinsed
1 large onion – chopped
1 clove garlic – chopped
olive oil
125ml cream
125ml mature cheddar – grated
black pepper
a few slices of salami or fried bacon – very finely chopped (optional)
Method
Remove hard inner stalks of spinach and chop finely. Heat the oil in a big pan and saute the onion and garlic until soft. If you are using the salami or the bacon, add it now. Add the spinach and toss until it wilts and then add the cream and the cheese. Reduce the heat and allow the cheese to melt and the mixture to thicken slightly. Taste and season accordingly. Serve in a rolled up pancake with a fresh green salad on the side.

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9 Responses to “Pancakes with Creamed Spinach – A delicious Meatless Monday recipe”

  1. Caylee 20 June 2011 at 9:40 am #

    I have some pancake batter leftover from making sweet ones last night and I have all the ingredients for the creamed spinach. This is perfect for dinner tonight. Yum !

  2. bellini 20 June 2011 at 1:42 pm #

    I love a good crepe, but my daughter is the expert around here.

  3. Pinkpolkadot 20 June 2011 at 5:23 pm #

    Great and interesting post, Nins!! I love the plate and the pics are beautiful as always!

  4. Carla 20 June 2011 at 9:22 pm #

    Daai pannekoeke lyk HEERLIK!

  5. That Girl 21 June 2011 at 12:13 am #

    I like my pancakes thick and fluffy. My husband likes them thin and crepe-like.

  6. Le Petit Four 21 June 2011 at 9:53 am #

    Your recipe is soooo different from the one that i was taught as a child. I always use milk! I am definitely going to give this one a try to see what the results are like!

  7. thecompletecookbook 21 June 2011 at 12:30 pm #

    It's hard to beat a good savoury pancake – your creamed spinach sounds fabulous.
    🙂 Mandy

  8. Judy - Howick 25 June 2011 at 5:32 pm #

    Strangly, I could not find good spinache today because of the freezing weather. Will make mine with savoury tuna filling. My dog, Taxi, loves it so much.

  9. abdulazizsobh 7 October 2018 at 2:30 pm #

    How to work crepe at home


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