Spinach Pancakes with Creamy Dill Yogurt
- Spring
- Quick & Easy
These colourful savoury pancakes bring an exciting twist to the breakfast classic - and you don't need to wait for Pancake Day to enjoy them! Topped with creamy dill-yogurt sauce made from our organic Greek Recipe yogurt, they're perfect any day of the year.
Ingredients
110g plain flour
200ml of Yeo Valley Organic Semi-Skimmed Milk
2 eggs
2 large handfuls of spinach
a pinch of salt
For the pancake filling:
juice of half a lemon
a small bunch of dill, leaves picked and roughly chopped
salt and pepper
smoked trout (you can also use salmon)
4 small handfuls of pea shoots
handful of cooked peas
Method
1. Start by preparing your yogurt filling. Add your Greek Recipe yogurt to a bowl, and mix in the lemon juice, dill and seasoning. Set aside while you make your pancakes.
2. Put the flour, eggs, spinach, and salt in a blender and blend until smooth. The mixture should be vibrant green.
3. Heat a pan over medium. Once it's hot, add a little butter and allow it to melt. Then, ladle some of the batter into the pan and quickly tip it to spread it evenly. The pancake should cook for about half a minute on each side.
4. To assemble the pancakes, spread some of the dill yogurt in the middle, followed by the trout, pea shoots and peas. Finish with a squeeze of lemon and a grind of pepper.
Tip: for little ones, make the pancakes into fun pinwheels by spreading some Greek Recipe yogurt over the pancake followed by peas and smoked trout. Roll up the pancake into a sausage shape, and then slice horizontally to get little pinwheels.
In this recipe...
Unsalted Butter
15
Semi-Skimmed
Greek Recipe 5% Fat Natural
15
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