Spinach Pancakes

Name: Spinach Pancakes
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g High-gluten flour; 3g yeast; 20g Sugar; 1g Edible baking powder; 80g Spinach puree

by Easy to cook

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

This breakfast cake is especially suitable for developing schoolchildren. Pasta made of spinach is less oily and easy to absorb. Regular consumption can help promote growth and development and enhance disease resistance. The carotene contained in spinach is converted into vitamin A in the human body. It can maintain normal vision and the health of epithelial cells, increase the ability to prevent infectious diseases, and promote the growth and development of children.
To make this pancake, don't pour too much cooking oil into the pan, just lightly smear the surface. The pancakes made in this way have a refreshing taste and chewy after chewing. Even if you take it outdoors for fun, it can be used as a snack and you can fill your stomach. It has no oil or fillings, no insulation or heating, and you can fill your stomach when you pick it up, which is very convenient!

Ingredients

Spinach Pancakes

1. Prepare the ingredients, wash the spinach, blanch it in a pot for a while, pick up and rinse with cold water, squeeze the water, chop it, and put it in a blender to make a fine vegetable puree;

2. Put the flour in a large bowl, add sugar, yeast, baking powder, then pour the spinach puree and mix well;

3. Knead into a smooth dough, cover it with plastic wrap, and ferment for 20 minutes in a warm place;

4. The fermented dough feels light and elastic, and it can quickly return to its original shape when pressed down. Take out the fermented dough and knead it on the chopping board.

5. Divide it into several dough pieces of uniform size and roll them into round cakes respectively;

6. Spread a layer of cooking oil in the frying pan, place the spinach cake neatly in the pan, and apply a layer of oil on the surface to lock the moisture in the dough, fry at medium heat, and turn it over frequently during the process;

7. Fry until browned on both sides, sprinkle some water, turn to medium heat, cover the pan and fry for about five minutes, use steam to simmer the pancakes;

8. Until the moisture is dry, turn off the power and shovel the pancakes to eat.

Tips:
Tips for food:

1. Add some baking powder to make the pancake more fluffy and soft. The amount is not too much, about one gram is enough.

2. Using this type of frying pan pancakes is simple and quick, with balanced firepower, and the color of the fried noodles is more beautiful.