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Spring Pancake

Spring Pancake

  • Author: Crystal
  • Total Time: 50 minutes
  • Yield: 10 pancakes 1x

Description

These vibrant Spring Pancakes are soft, chewy, and naturally colored with fresh spinach for a beautiful green hue. Inspired by traditional Chinese spring pancakes, they are perfect for wrapping savory fillings or enjoying on their own. Light, flexible, and easy to make, these homemade pancakes bring a fresh and wholesome twist to your table.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 100 g spinach
  • Small pinch of salt (for blanching spinach)
  • 1/2 cup + 20 ml hot boiling water (spinach water)
  • 3 tablespoons vegetable oil

Instructions

  1. Bring a pot of water to a boil and add a small pinch of salt. Blanch the spinach for 30 seconds, then transfer to cold water.
  2. Blend the spinach with 1/2 cup + 20 ml of hot water until smooth to create spinach water.
  3. In a mixing bowl, add flour and gradually pour in the spinach water, mixing until a dough forms.
  4. Knead the dough for 8–10 minutes until smooth and elastic. Cover and let rest for 20 minutes.
  5. Divide the dough into small equal portions and roll each into a ball.
  6. Roll out each ball into thin circles. Lightly brush with oil and stack two together, then roll again into a thin pancake.
  7. Heat a non-stick pan over medium heat and cook each pancake until light golden spots appear on both sides.
  8. Separate the layers while warm and keep covered with a cloth to prevent drying out.
  9. Serve warm with your favorite fillings or dipping sauces.

Notes

For extra softness, keep pancakes covered with a damp cloth after cooking. You can freeze leftover pancakes by stacking them with parchment paper in between. Substitute spinach with other greens like kale for variation. Adjust thickness depending on your preferred texture.

  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Chinese-inspired

Nutrition

  • Serving Size: 1 pancake
  • Calories: 120
  • Sugar: 1g
  • Sodium: 90mg
  • Fat: 3g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: spring pancakes, spinach pancakes, chinese pancakes, healthy wraps, homemade flatbread

Find it online: https://crystalrecipes.com/spring-pancake/