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Vegetarian, European

Finnish style spinach pancakes with lingonberry jam

Finnish style spinach pancakes are green pancakes served with lingonberry jam and parsley potatoes. This easy recipe for 4 serves in 50 minutes, at a cost of €2.30 per person. The key to success is draining and finely chopping the spinach, for a smooth batter.

Tonight we're heading to Finland with green spinach pancakes, served with tangy lingonberry jam and potatoes.

Finnish style spinach pancakes with lingonberry jam
Total time
50 min
Difficulty
Easy
Cost per person
€2.30
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Spring, Winter, Fall
The kids
They generally like it

These pancakes get their green color straight from spinach mixed into the batter, no food coloring involved. The taste stays mild and slightly vegetal, and pairs well with the tartness of lingonberry jam served on the side. Parsley potatoes round out the plate and bring the comfort that plain pancakes alone would miss.

It's a dinner that breaks from routine without asking for any special skill, perfect for a weeknight when you have a bit more time, or a quiet Sunday evening. Kids usually love the surprising color of the pancakes, and the sweet and sour jam contrast appeals to adults too. Mon Chou brings you this simple culinary trip, no plane ticket needed.

The ingredients

4 people

Frozen foods

  • Frozen chopped spinach 250 g

Pantry

  • Flouroften in the pantry 150 g
  • Lingonberry or cranberry jam 8 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Milk 50 cl
  • Eggs 3
  • Butter 50 g

Fruits and vegetables

  • Potatoes 800 g
  • Parsley 4 sprigs

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Thaw the spinach and squeeze it to remove the water.

    Squeeze it in a kitchen towel, the pancakes hold together better.

  2. Whisk the flour, eggs, milk, a little salt and pepper until the batter is smooth, then add the spinach.

    Let the batter rest for twenty minutes, it will be more supple.

  3. Cook the potatoes in salted water or steam them. 20 min

    Cook them with the skin on, they keep more flavor.

  4. Cook the pancakes in a buttered pan, one small ladleful at a time. 15 min

    Keep them small, like blini, they flip more easily.

  5. Serve the pancakes with the parsley potatoes and lingonberry jam.

    Spoon the jam on the side, its tartness balances the pancakes.

Our tips to get it right

  • Heat your nonstick pan well before adding the butter, the pancakes release more easily that way.
  • If the batter looks too thick after resting, stir in a splash of milk to loosen it back up.
  • Keep cooked pancakes under a clean towel while you finish the batch, they stay soft until serving.

The variations

  • Swap frozen spinach for fresh spinach, cooked then squeezed dry, for a stronger flavor.
  • For a quicker version, serve the pancakes with simple mashed potatoes instead of steamed ones.
  • For kids who aren't fans of tart jam, offer applesauce instead.
  • Swap lingonberry jam for blueberry jam if you can't find it.

What to serve it with

  • A well dressed green salad
  • Fresh cheese like cottage cheese
  • A light herbal tea

Storage

The pancakes keep for 2 days in the fridge in a sealed container, with parchment paper between them so they don't stick. They freeze well laid flat, then reheat in a skillet or oven for a few minutes. Cooked potatoes also keep for 2 days in the fridge.

Questions about this dish

Can you make the pancake batter ahead of time?

Yes, you can make the batter the night before and keep it in the fridge in a sealed container. Stir well before using, since the spinach tends to settle at the bottom.

Do you really need to squeeze out the spinach?

Yes, this step keeps the batter from getting too runny and the pancakes from tearing. Press the thawed spinach in a clean kitchen towel until no more water comes out.

Can you replace the lingonberry jam?

You can use cranberry jam, as mentioned in the recipe, or blueberry jam. The goal is to keep a tart note that contrasts with the pancakes.

Are these pancakes kid friendly?

Yes, their texture stays classic despite the green color, and the spinach flavor is mild. If a child doesn't like the tart jam, swap it for applesauce.

How long does it take to make Finnish style spinach pancakes with lingonberry jam and potatoes?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Finnish style spinach pancakes with lingonberry jam and potatoes?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Finnish style spinach pancakes with lingonberry jam and potatoes cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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