Greek Brunch Delight: Fluffy Spanakoria Pancakes with Feta and Herbs

Allergens

Milk, Eggs

Ingredients

• 1 cup all
• purpose flour
• 1 cup milk
• 2 eggs
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup spinach, finely chopped
• 1/2 cup crumbled feta cheese
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper, ground
• Optional: syrup or honey for drizzling

Instructions

1. In a large bowl, whisk together the flour, milk, eggs, salt, and baking powder until well combined. Add spinach, feta cheese, dill, parsley, and black pepper to the batter. Mix gently until just combined.
2. Preheat a non stick pan or griddle over medium heat. Brush with olive oil to prevent sticking.
3. Pour 1/4 cup of batter per pancake onto the pan, cooking 2 3 pancakes at a time depending on the size of your pan. Cook for 2 3 minutes until bubbles appear on the surface and the edges start to set. Flip and cook for an additional 2 minutes or until golden brown.
4. Serve warm with a drizzle of syrup or honey, if desired.

Chef’s Insight

Use fresh herbs for a burst of flavor and vibrant color.

Notes

For the most authentic experience, use Greek feta cheese.