Spinach pancakes with chicken

30 min
Spinach pancakes with chicken

Savoury spinach pancakes with chicken, cheese, and creamy sweet chilli dressing make for an eye-catching and delicious meal. Not only do the pancakes have a vibrant green colour from the fresh spinach they contain, but they are also served with a colourful candy stripe beet salad with lovely, crunchy vegetables. They are, as such, a pleasure for both the taste buds and the eyes. Try our easy chicken and spinach pancake recipe when you are in the mood for a dinner that is a little different with savoury pancakes and tasty fillings.

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Ingredients

Spinach pancakes:

Milk
300 ml
Wheat flour (approx. 2½ dl)
150 g
Baby spinach leaves
75 g
Eggs
3
Coarse salt
½ tsp
Butter, for frying
10 g

Dressing:

Skyr, natural, Greek inspired yoghurt, or similar
250 ml
Sweet chilli sauce
3 tbsp

Candy beet salad:

Peeled golden beets and/or candy stripe beets cut into fine sticks
3
Red and yellow cherry tomatoes, halved
200 g
Baby spinach leaves
25 g
Red onion (approx. 100 g), cut into thin slices
1
Red chilli pepper, cut into rings
1
Fresh coriander
½ dl

Butter-fried chicken:

Butter
10 g
Chicken fillet
500 g
Coarse salt
½ tsp
Grated cheddar and maasdam cheese
100 g
Freshly ground pepper

Instructions

Spinach pancakes:

  • Blend milk, flour, spinach, eggs, and salt for about 1 minute. 
  • Let some of the butter become golden in a pan.
  • Spread 75 ml of batter in the pan and cook the pancake over medium heat for about 1½ minutes on each side.
  • Place the pancake in an ovenproof dish and cover it with aluminium foil.
  • Place the dish in the middle of the oven at 75°C (regular oven) to keep it warm and repeat with the remaining pancakes.

Dressing:

  • Mix yoghurt and sweet chilli sauce in a bowl, cover the dressing, and put it in the fridge. 
  • Season to taste.

Candy beet salad: 

  • Mix candy stripe beets, tomatoes, spinach, red onion, chilli, and coriander in a bowl.

Butter-fried chicken:

  • Let the butter become golden in a pan.
  • Fry the chicken over high heat for about 4 minutes on each side.
  • Remove it from the heat and shred it with two forks.

Serving spinach pancakes with chicken:

  • Spread shredded chicken and cheese onto only one half of each of the warm spinach pancakes – let the cheese melt slightly.
  • Add the candy stripe beet salad on top.
  • Fold the spinach pancakes, sprinkle with pepper, and serve with dressing on the side.
Enjoy!

Tips

When making green spinach pancakes, it can be a bit challenging to determine when they are golden brown. However, the best advice is to look for the edges to start turning golden, and the batter to start setting on top. Then, gently lift the edge of the pancake with a spatula to check the colour underneath. With a green pancake, it may be a bit harder to see, but you should still be able to see a slight colour change that indicates it is browning.

Tips

Another way to tell if the subtle golden spinach pancakes are ready is to check their texture. Once they start to cook, the edges will become firmer, and the surface will start to dry out. When you see this, it is a good sign that they are cooked and ready to be flipped.

Questions about spinach pancakes

With our delicious recipe for spinach pancakes with chicken in your repertoire, making a beautiful and tasty pancake dinner or lunch is easy. To learn more about it, read our answers to the most frequently asked questions below.

How to make spinach pancakes?

Spinach pancakes with chicken and beet salad make for a colourful and flavour-packed meal. Fortunately, they are quite easy to make. Simply, blend the spinach pancake ingredients and bake the pancakes in butter. Keep them warm in the oven, as you mix the sweet chilli-flavoured skyr dressing, the candy stripe beet salad with fresh vegetables and herbs, as well as the butter-fried chicken. Once all your fillings are done, fill the spinach pancakes with chicken, shredded cheese, and salad. Serve immediately with creamy dressing on the side.

What to serve with spinach pancakes?

Savoury spinach pancakes can be served with a variety of accompaniments to create a complete and satisfying meal. A terrific option is to serve them with tender, shredded chicken, rich cheese, and a fresh salad with different vegetables and herbs. This makes for a great meal with a lot of different tastes and textures. A velvety chilli dressing to add freshness and turn up the heat ties everything together with its creamy consistency. You can mix up your spinach pancake filling with chicken by using seasonal vegetables, trying different cheeses like salty salad cheese, or adding bacon.

Can you freeze spinach pancakes?

Yes, you can freeze spinach pancakes for later use. To freeze them, simply let them cool completely, then place them in an airtight container or freezer bag, separating them with pieces of greaseproof paper. Store them in the freezer for up to 3 months. To reheat frozen spinach pancakes, either remove them from the freezer and let them thaw in the fridge overnight or cook them in a hot pan and defrost them as they cook. Alternatively, you can thaw and/or reheat them in a toaster oven or regular oven at a low temperature until they are warmed through.

Can you use frozen spinach for pancakes?

Yes, you can. When using frozen spinach, it is important to thaw it completely, though, and squeeze out any excess water before using it. This helps to prevent the spinach pancakes from becoming too watery or soggy. To thaw it, simply place it in the fridge for several hours or overnight or thaw it quickly by placing it in a colander and running it under warm water. Once it has thawed, wrap it in a clean kitchen towel and squeeze out as much excess water as possible. Using frozen spinach can be a convenient and cost-effective option, as it allows you to make spinach pancakes any time of the year, regardless of whether fresh spinach is in season.

Nutritional values

Nutritional value, per

2524 Kcal

Fibre 22.5 gram fibers
Protein 221.9 gram
Carbohydrates 222.9 gram
Fat 81.1 gram

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Easy spinach pancakes with chicken filling

Savoury pancakes are sometimes overlooked in favour of their sweet counterparts, but you should not be sleeping on these vibrant green spinach pancakes packed with flavour and filled with goodness. Scrumptious butter-fried chicken makes for a great spinach pancake filling and combined with a lovely crunchy salad and a creamy dressing, the mild-tasting chicken is taken to new heights.

These spinach pancakes with chicken are perfect for dinner, lunch, or even a brunch dish to mix things up if you want something a little different and more savoury than your traditional scrambled eggs and charcuterie selections. With our handy tip for how to keep them warm in the oven, preparing a whole stack is easy, making it possible to serve many guests or prepare delicious leftovers.

Bake bright-green, thin, savoury spinach pancakes

Pancakes with spinach and chicken have a vibrant green colour that is sure to catch your eye. Their main ingredient, baby spinach leaves, gives them their signature colour as well as their subtle savoury, earthy, and slightly bitter taste. The bitterness is not pronounced, though, making them quite versatile and perfect for various savoury fillings.

They pair well with the bright flavours of the candy stripe beet salad and their thin and pliable nature makes them easy to fill with, for example, chicken. They are tender to bite into but may have a bit of crunch around the edges, just like these types of thin pancakes are supposed to.

For more wonderfully bright green dishes from around the world, check out our recipes for Indian palak paneer, South American chimichurri, and Italian gremolata.

Colourful, crunchy salad with chilli and coriander

This candy stripe beet salad has a lot of different flavours in it and brings a great crunch to the dish. In it, there are earthy and sweet beets, slightly sweet spinach, sweet-tangy cherry tomatoes, and sharp red onion. The coriander gives the salad a citrussy brightness that makes the flavours pop, while the fresh red chilli, of course, turns up the heat. Together these wonderful fresh ingredients serve to create a well-rounded and flavour-packed salad that works great as a filling for spinach pancakes with chicken as well as rich shredded cheese and sweet chilli dressing.

Drizzle with a skyr and sweet chilli dressing

A creamy dressing is great at tying dishes with many different textures together. For these savoury spinach pancakes with chicken, a skyr or Greek-inspired yoghurt-based one is just the thing. Both ensure a thick dressing with a rich mouthfeel as well as a tangy flavour. The freshness and cooling effect of this tanginess is perfectly balanced by the sweet chilli sauce which infuses the dressing with sweetness as well as heat.

Add your own touch

A great way to experiment with your chicken and spinach pancakes is to add different spices to the batter to change the flavour profile of the savoury dish. To play up this savouriness and make it more pungent, you can add garlic powder.

Other great ideas include cumin and curry powder. Adding cumin to the pancake batter would give the dish additional depth, a slightly smoky, earthy flavour with a touch of bitterness. Whereas using curry powder in the batter will give it a warm, spicy flavour with a touch of sweetness. Paprika will also introduce a bit of sweetness as well as a slight smokiness. So too will cayenne pepper which will give these spinach pancakes with chicken a bit of kick.

https://www.arlafoods.co.uk/recipes/spinach-pancakes-with-chicken/