Name: Spring Spinach Pancake Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 2 cups all-purpose flour; 100 g fresh spinach; Very small pinch of salt (for blanching spinach); 1/2 cup + 20 ml hot boiling water (to produce about 1 cup spinach-colored water); 3 tbsp vegetable oil

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Introduction

Spring Pancakes are delicate, soft wrappers with a vibrant green color from fresh spinach. They’re perfect for wrapping your favorite fillings and bring a light, fresh touch to any meal.

A close-up image of five bright green flatbreads stacked unevenly on a light wooden board. Each flatbread has toasted darker brown spots scattered across the surface, showing a soft texture with slight bubbles and folds. The edges are slightly wavy, and the flatbreads overlap in a neat, casual pile. The background consists of a white marbled texture, making the green color stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
100 g spinach
Very small pinch of salt (for blanching spinach)
1/2 cup + 20 ml hot boiling water (to produce about 1 cup spinach-colored water)
3 tbsp vegetable oil

Instructions

Step 1: Add a pinch of salt and oil to a large pot of boiling water. Blanch the spinach for 10 seconds, then remove it.
Step 2: Blend the blanched spinach with 1/2 cup of hot boiling water until smooth. Ensure the spinach water remains hot; reheat if needed.
Step 3: Strain the spinach water and add it to the flour. Stir well and let it cool until no longer hot.
Step 4: Knead the cooled mixture into a smooth dough. Cover and let it rest for 20 minutes.
Step 5: Shape the dough into a long cylinder and divide it into 24 equal portions (or 18 for larger pancakes).
Step 6: Take one portion, flatten it, and brush lightly with oil. Place another small portion on top, then roll them together into a 12–15 cm diameter pancake.
Step 7: Heat a small amount of oil in a pan over medium heat. Fry the pancake until one side shows brown spots, then flip and cook the other side.
Step 8: For a softer pancake, cover the pan with a lid while frying to reduce water evaporation.
Step 9: While the pancake is still warm, gently tear the two layers apart. Place the separated pancakes in a steamer to keep warm until serving.

Tips & Variations

If you want more vibrant green pancakes, add a small amount of spinach powder to the dough in addition to the fresh spinach water.
Try filling your pancakes with sliced vegetables, meats, or tofu for a delicious wrap.
Use vegetable or canola oil for a neutral flavor that won’t overpower the pancakes.

Storage

Spring pancakes are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a steamer or on a low pan with a lid to keep them soft and pliable.

How to Serve

A pair of woman's hands holding a folded green flatbread, showing a soft, textured inside and a lightly bubbled outside with small brown spots. Underneath, more green flatbreads lie flat on a wooden board. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Thaw it completely and squeeze out excess water before blending with hot water to maintain the right consistency.

What can I serve with spring pancakes?

Spring pancakes are great with savory fillings like stir-fried vegetables, shredded chicken, or hoisin sauce. They also pair well with dipping sauces such as soy sauce mixed with sesame oil and chili.