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Spinach Pancakes
SUBMITTED BY:
BOBSDEAFSISTER
PHOTO BY:
PORTIA25
"Easy! Easy! Easy! AND tasty..."
RECIPE RATING:
Read Reviews
(27)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
10 Min
READY IN
20 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 tablespoons all-purpose flour
2 eggs
1 (10 ounce) package frozen spinach, thawed and drained
salt and pepper to taste
1/2 teaspoon paprika
2 tablespoons olive oil
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DIRECTIONS
In a medium bowl, mix together flour and eggs. Stir in spinach, and season with salt and pepper to taste and paprika.
Heat olive oil in a large skillet. Drop spinach mixture into the oil by the spoonful, and flatten into patties. Cook until browned on both sides. Remove to paper towels to drain. Serve warm.
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REVIEWS
Reviewed on Apr. 5, 2005 by KRISTIN
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KRISTIN
Apr. 5, 2005
I was so surprised this hadn't been reviewed yet! I would give it 6 stars if I could, because it's SPINACH and it's so GOOD! I followed the recipe exactly. Even my toddler son ate them, which is unusual with them being green and all. Make sure to keep them warm in a 200 degree oven if not serving right away, although they are best eaten immediately! This can even satisfy a craving for something fried, although much healthier than most fried foods! I will make this again and again!
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7 users found this review helpful
I was so surprised this hadn't been reviewed yet! I would give it 6 stars if I could, because...
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Reviewed on Sep. 6, 2005 by
RAZZMATAZZ
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RAZZMATAZZ
Sep. 6, 2005
I was really excited to try this recipe as I need more iron in my diet but I don't like spinach all that much. Well, I'd eat these spinach pancakes any day! Though I did make a couple of mistakes, accidentally leaving out one of the eggs and using baking powder. I wouldn't advise either of these changes as my patties were a bit too fat and never really got crispy, and my husband said they were too floury. I will try them again and update my rating then!
Update
:Well, I tried these again, this time following the recipe (except that I added a little grated parmesan!), and they were much better. They never really got crispy, maybe because I didn't flatten them enough, but I really liked them the way they were.
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5 users found this review helpful
I was really excited to try this recipe as I need more iron in my diet but I don't like...
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Reviewed on Apr. 13, 2006 by kdimi
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kdimi
Apr. 13, 2006
For a little variation, I used fresh spinach and I sauted it in Italian dressing. After the pancakes were done, I topped it off with a squeeze of lemon.
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4 users found this review helpful
For a little variation, I used fresh spinach and I sauted it in Italian dressing. After the...
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Reviewed on Mar. 21, 2006 by
frenchgirl
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frenchgirl
Mar. 21, 2006
A good, basic recipe, thanks! It requires so few ingredients that I decided to give it a try yesterday (I had almost nothing in my fridge!):) However I altered the recipe as such which, in my opinion, makes it 4 stars worth: 1 cup drained spinach mixed with 1 Tbsp mustard, 1 cup steamed & mashed potatoes, a bit of fresh parsley, a grating of nutmeg, 1/4 cup shredded cheese. Overwise I followed the directions ;) It was really good and easy.
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3 users found this review helpful
A good, basic recipe, thanks! It requires so few ingredients that I decided to give it a try...
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Reviewed on Dec. 5, 2005 by THEBACCHUS
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THEBACCHUS
Dec. 5, 2005
These were very good. I added 1/2 teaspoon of garlic powder, and served with Mom's Dill Sauce. A new and interesting way of serving spinach!
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3 users found this review helpful
These were very good. I added 1/2 teaspoon of garlic powder, and served with Mom's Dill Sauce....
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Reviewed on Oct. 20, 2005 by kvnzoe
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kvnzoe
Oct. 20, 2005
We thought this was a good BASE for spinach pancakes. They need more flavor. Maybe some garlic and another strong spice/flavor. We will definately try these again with modifications.
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2 users found this review helpful
We thought this was a good BASE for spinach pancakes. They need more flavor. Maybe some garlic...
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Reviewed on Oct. 24, 2007 by
lazyandvain
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lazyandvain
Oct. 24, 2007
I was going to try baking the fritters instead of frying them, to reduce the fat, but the mixture was too runny to make a patty. Instead, I poured the mixture into a muffin tin and baked it at 350 (175C) for about half an hour. It came out great and I would definitely make it again. I also added celery salt and some dill. I'm giving the recipe four stars because it was a great idea and a good base.
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1 user found this review helpful
I was going to try baking the fritters instead of frying them, to reduce the fat, but the...
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Reviewed on Oct. 8, 2006 by
AMEE16
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AMEE16
Oct. 8, 2006
This was great! I added a few more eggs and mixed in some parmesan and feta cheese for flavor. The feta really made the recipe for me. My husband and vegetarian friends loved them. I want to make them again soon!
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1 user found this review helpful
This was great! I added a few more eggs and mixed in some parmesan and feta cheese for...
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Reviewed on Feb. 8, 2006 by
SHANESMOMMY
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SHANESMOMMY
Feb. 8, 2006
I agree that this is a good "base" for spinach pancakes. I made some changes to this recipe, first I increased the eggs to 6 and increased the flour to 3/4 cup because when I mixed according to these directions, it seemed way too much spinach for the amount of eggs. I would definitely add cheddar the next time and maybe a few tablespoons of diced tomatoes. This was good fix for a fried craving, but I think it may have a better texture if it were baked. I was hoping that the thought and appearance of pancakes would persuade my picky 5 year old to try it, but I ended up mixing up a batch of real pancakes anyhow. I'll make this again, just with my changes.
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