AI-generated image
Pinaattiletut
Pinaattiletut: Finnish spinach pancakes with lingonberry jam
Pinaattiletut are thin, bright green spinach pancakes that every Finn remembers from school lunches, served in stacks with a spoon of lingonberry jam on the side; at home they are a quick, cheap family supper, and children like them more than they will admit. A common mistake is using fresh wet spinach without squeezing it, which makes the batter thin and the pancakes tear. Chef's tip: rest the batter for 30 minutes, so the flour swells and the pancakes flip without breaking.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the batter
- 7 oz frozen chopped spinachthawed and squeezed dry
- 2 cups whole milk
- 2 eggs
- 6 oz plain flour
- ½ tsp salt
- 1 tsp sugar
- ¼ tsp ground nutmeg
- 1 ⅜ oz buttermelted, plus extra for frying
To serve
- 8 tbsp lingonberry jam
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Whisk 6 oz plain flour, ½ tsp salt, 1 tsp sugar and ¼ tsp ground nutmeg with half of 1 cup whole milk until smooth, then whisk in the rest of 1 cup whole milk and 2 eggs.
Step 2: Stir in 7 oz frozen chopped spinach and 1 ⅜ oz butter. Rest for 30 minutes. Common mistake: wet spinach; the pancakes tear.
30 minStep 3: Heat a frying pan over a medium heat with a little butter. Pour in 3 tbsp batter and spread to a 12 cm pancake.
Step 4: Fry for 2 minutes per side, until set and lightly browned. Repeat with the rest.
25 minStep 5: Serve warm with 8 tbsp lingonberry jam.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 12 g
- Carbs
- 36 g
- Fat
- 15 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pinaattiletut take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Caramelised clay-pot tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese
Spinach with mushrooms
A bright green, savoury puree of potato, mushrooms and fresh spinach cooked in home-made baby stock. Thick and smooth, it's a good way to get iron-rich greens into babies of 8–18 months. Serve warm; spare portions freeze well.
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican