Pinaattiletut — Finnish spinach pancakes

Pinaattiletut — Finnish spinach pancakes. Raw spinach, Raw egg, Whole milk.

Valio

15 + 45 min · 4

Ingredients

• 200 g Raw spinach
• 150 g Raw egg
• 500 g Whole milk
• 180 g Unenriched white all-purpose wheat flour
• 60 g Butter
• 3 g Table salt

Preparation

1. Wash the spinach and wilt it in a covered pan using the water clinging to the leaves. Drain, squeeze gently, chop finely and let cool; aim for about 150 g cooked spinach.
2. Whisk the eggs with the milk, flour and salt until smooth. Stir in the spinach and 45 g melted butter. Leave for 10 minutes.
3. Heat a small non-stick frying pan and grease with the remaining butter. Cook eight thin pancakes in batches for 2–3 minutes per side until set and lightly browned. Serve two per portion, without filling.