Spring Spinach Pancake Recipe
Spring Pancake is a light and savory Chinese-style pancake made with spinach-infused dough, giving it a vibrant green color and subtle flavor. These soft, layered pancakes are pan-fried to a golden finish and perfect as a side dish or snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 pancakes 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
Scale
Dough and Spinach Mixture
- 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
Instructions
- Blanch Spinach: Add salt and vegetable oil to a large pot of boiling water. Blanch the spinach in the hot boiling water for about 10 seconds to soften and slightly cook it.
- Prepare Spinach Water: Remove the spinach and blend it with 1/2 cup of hot boiling water until smooth. Ensure the spinach water remains hot; reheat if necessary.
- Make Dough: Strain the hot spinach-colored water into the flour and stir well to combine. Allow the mixture to cool until it is no longer hot to the touch. Then knead it into a smooth dough, cover, and let it rest for 20 minutes.
- Divide Dough: Shape the rested dough into a long log and cut into 24 equal portions (or 18 for larger pancakes).
- Form Pancakes: Take one portion and flatten it. Brush a thin layer of oil on the surface, then place a second small dough portion on top. Roll the two pieces together into a pancake about 12-15 cm in diameter.
- Pan Fry: Lightly brush a pan with oil over medium heat. Fry the pancake until one side has brown dotted spots, then flip and cook the other side. For super soft pancakes, cover with a lid to reduce water evaporation while frying.
- Separate & Keep Warm: While still warm, gently tear the two layers of the pancake apart. Place the pancakes in a steamer to keep warm until serving.
Notes
- Do not overcook the spinach; blanching should be very brief to retain color and nutrients.
- Keep the spinach water hot to ensure proper dough consistency.
- Covering the pancake while frying helps keep them soft and tender.
- The pancake portions can be adjusted to make larger or smaller pancakes.
- Serve warm for best texture and flavor.
Keywords: Spring Pancake, Chinese pancake, spinach pancake, savory pancake, pan-fried pancake, vegetarian pancake, layered pancake
Find it online: https://frommamamaya.com/spring-spinach-pancake-recipe/
