Spinach pancakes with requeixo from As Neves

Introduction:

Recipe elaborated for the Recetas con Requeixo competition.

Number: 5

Ingredients:

Of the spinach pancake batter:

– 1 egg
– 3 tablespoons olive oil
– 80 g wholemeal wheat flour
– 70 g fresh spinach
– 130 ml milk or vegetable drink
– 120 ml water
– 7 gr yeast or baking powder
– salt

INGREDIENTS for the pâté or spreadable pâté of As Neves requeixo and salmon:

– 250 gr of requeixo from As Neves
– 75 gr smoked salmon
– 1/2 small red onion
– the juice of 1/2 lemon
– chopped red chilli (optional)
– chopped chives
– salt

Elaboration:

Preparation of spinach pancakes with requeixo de As Neves:

– Wash the spinach thoroughly, dry and chop.
– Beat the egg together with the olive oil and milk.
– In a bowl, sift the wholemeal flour with the yeast through a sieve or colander.
– Add the flour to the previous egg mixture. Mix well.
– Add the chopped spinach and beat again with the mixer until you have a creamy, finely chopped and bound mass.
– Then add the water to obtain a semi-liquid dough. Water can also be added along with the milk at the beginning.
– Cover with cling film and leave the pancake batter to rest in the refrigerator for 15-20 minutes.
– In the meantime, we prepare the cottage cheese and smoked salmon pâté or spread: First, we finely chop the red onion and the smoked salmon.

– In a separate bowl, add the requeixo de As Neves, lemon juice, chopped onion and smoked salmon, a pinch of red chilli, chives and salt. Spices to taste. Mix well with a spoon or tongue.
– Cover with cling film and refrigerate until use.
– Remove the pancake batter from the fridge, and heat a special pan for pancakes.
– Grease with a little olive oil and pour a ladleful of the batter into the centre of the frying pan, spread a little according to the desired size, moving the pan around. When bubbles start to appear all over the surface of the pancake and the edges have cooked a little, it’s time to flip them over and cook for another 1 minute.
– Repeat the process until the dough is finished.

– Once the spinach pancakes are ready, shape them into mini blini-shaped pancakes using a round cutter with a diameter of 8 cm. Depending on the size of the cutter and the size of the pancakes, you can get between 5 and 10 mini pancakes.
– With the leftover pancake trimmings, we can form rolls filled with the same ricotta pâté or spread them on top as they are.
– To assemble the pancakes: place a good spoonful of requeixo pâté on top of each pancake and sprinkle with chopped chives.
– A super tasty and easy to eat in one bite!!

In this recipe we use:

Autor:

Noemí Camúñez (Todo Cooking)

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