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Nettle and Spinach Pancakes
Nettle and Spinach Pancakes is a modern American wild food recipe for a classic thick pancake containing nettle and spinach puree that can be served for breakfast or as a light lunch. The full recipe is presented here and I hope you enjoy this classic American version of: Nettle and Spinach Pancakes.
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
8
Rating: 
Tags : Wild FoodVegetarian RecipesMilk RecipesUSA Recipes
This is a classic American recipe for pancakes made with buttermilk that incorporates nettle leaves and baby spinach that can be served as either a sweet or savory dish.
Ingredients:
250ml (1 cup) freshly-picked nettle leaves, washed under cold water
30g (1 cup) baby spinach, rinsed
250ml (1 cup) buttermilk
150g (1 ¼ cups) plain flour
2 tbsp caster sugar
½ tsp baking powder
¼ tsp salt
2 large eggs
1 tbsp unsalted butter
Method:
In a blender, combine the nettles, spinach and buttermilk. Whizz until smooth and perfectly blended then set aside.
In a medium bowl, combine flour, caster sugar, baking powder and salt. Stir well to combine, then form a well in the centre and crack in the eggs. Whisk, gradually incorporating the nettle-buttermilk purée until thoroughl-combined. Cover with a clean tea towel, and set aside to rest for at least an hour.
When ready to cook, melt a little of the butter in a large, flat, non-stick frying pan over medium-high heat.
As soon as the butter is foaming, spoon in as many ladles of the nettle-spinach pancake batter as you can in the skillet, spacing them a little as they will grow. When bubbles start to form on the edges of the pancakes, flip them over. Cook for a couple of minutes, then transfer to serving plate keeping them warm. Repeat, adding a little butter to the pan between each batch, until you have eight beautiful pancakes.
Serve the Nettle and Spinach Pancakes with soft goat’s cheese (for a savoury dish) or yoghurt and berries, or other fruit and honey or Maple Syrup (for a sweet version).
