Pancakes are something we love to eat at brunch, sweet or savory, as long as they are made with love. And that is often the case, because we do our best just a little extra at Easter, and this recipe for savory spinach pancakes with asparagus and a boiled egg ( jump all over the place! ) fits perfectly.
This recipe for savory pancakes comes from blogger Gewoon Hanne, full-time foodie and loves green smoothies, ready-made frozen pizzas and everything in between. On her blog she posts recipes that are 'just normal' , 'just healthy' and 'just easy'. And above all of course also "just nice".
Add the flour and a pinch of salt and mix it well into your batter. Heat some butter. or oil in a frying pan and bake 4 to 6 pancakes from the batter.
Meanwhile, heat a grill pan (or other frying pan). Spread some olive oil over the asparagus and grill for a few minutes until they are al dente.
Heat the peas in a pan of boiling water or heat them in the microwave.
Kl to put the pancakes together! Fill the pancakes with the cottage cheese and some spinach. Place them on a plate and serve with the asparagus, green peas and boiled eggs.
Season with some salt and pepper. Garnish with some fresh green herbs such as dill or parsley.
Other dishes for the Easter brunch
Ingredients for 2 people
For the spinach pancakes
- 125 grams wholemeal flour
- 100 grams spinach
- 250 milliliters of milk
- 1 large egg
- Pinch of salt
- Butter or oil for baking
- Extra: a blender, food processor or hand blender
For the filling
- 2 eggs
- 1 bundle of green asparagus (approximately 350 grams)
- 75 grams (frozen) peas
- 1 bowl of cottage cheese
- A few hands of spinach
- Salt and pepper