Introduction
Looking for a savory twist on the classic pancake? These Savory Spinach and Cream Cheese Pancakes with Béchamel Sauce are a perfect blend of creamy, cheesy goodness and the satisfying texture of fresh spinach. This dish is ideal for brunch, a light lunch, or even dinner. The creamy, delicate pancakes are paired with a rich and velvety béchamel sauce, elevating this dish to something special. Whether you’re looking to impress guests or enjoy a comforting meal, these pancakes will surely hit the spot!
Ingredients
For the Pancakes:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 2 large eggs
- 1/2 cup cream cheese, softened
- 1 cup fresh spinach, finely chopped
- 1/4 cup grated parmesan cheese
- 1 tablespoon olive oil (for frying)
For the Béchamel Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup grated cheddar cheese (optional, for extra richness)
Preparation Tips
- Use Fresh Spinach: Fresh spinach gives the pancakes a nice, vibrant green color and a fresh flavor. If using frozen spinach, make sure to thaw and squeeze out excess moisture before adding it to the batter.
- Cream Cheese at Room Temperature: To ensure the cream cheese blends smoothly into the pancake batter, let it come to room temperature before mixing.
- Béchamel Sauce Consistency: If your béchamel sauce is too thick, add a little extra milk to reach your desired consistency.
- Make the Sauce Ahead: You can make the béchamel sauce ahead of time and gently reheat it just before serving.
Instructions
Step 1: Make the Pancake Batter
- In a medium bowl, whisk together the flour, baking powder, salt, and pepper.
- In a separate bowl, beat the eggs, then add the milk and softened cream cheese. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Stir in the chopped spinach and grated parmesan cheese. The batter will be slightly thick, but that’s perfectly fine for this recipe.
Step 2: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and brush with a little olive oil.
- Spoon about 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes on each side or until golden brown and cooked through.
- Continue to cook the remaining pancakes, adding more oil to the skillet as needed.
Step 3: Prepare the Béchamel Sauce
- In a saucepan, melt the butter over medium heat.
- Add the flour and whisk constantly for about 1 minute to form a roux (paste).
- Gradually add the milk while whisking to prevent lumps. Continue to cook the sauce, whisking occasionally, until it thickens to your desired consistency.
- Season the sauce with salt, pepper, and nutmeg. Stir in the cheddar cheese (if using) until melted and smooth.
Step 4: Assemble and Serve
- Stack the spinach and cream cheese pancakes on a serving plate.
- Drizzle the warm béchamel sauce over the top of the pancakes.
- Garnish with extra parmesan cheese or fresh herbs if desired, and serve immediately.
Description
These Savory Spinach and Cream Cheese Pancakes with Béchamel Sauce are the perfect combination of savory flavors and creamy textures. The pancakes themselves are light and fluffy, with a rich cream cheese flavor and the freshness of spinach. Paired with the velvety, cheesy béchamel sauce, this dish is indulgent without being too heavy. It’s a savory meal that can be enjoyed any time of day and will leave you coming back for more.
Nutritional Information
- Calories: 310 (per serving, 2 pancakes with sauce)
- Carbohydrates: 34g
- Protein: 12g
- Fat: 16g
- Saturated Fat: 8g
- Cholesterol: 95mg
- Sodium: 550mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 20%
- Vitamin C: 8%
- Calcium: 15%
- Iron: 10%
Frequently Asked Questions (FAQs)
1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw and drain the spinach thoroughly to remove excess moisture before adding it to the pancake batter.
2. Can I make the pancakes ahead of time?
Yes! You can make the pancakes ahead of time and store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or microwave before serving.
3. How can I make this dish dairy-free?
To make this recipe dairy-free, substitute the cream cheese with a plant-based cream cheese, use a dairy-free milk (like almond or oat milk), and replace the butter in the béchamel sauce with a dairy-free butter substitute.
4. Can I add any other vegetables to the pancakes?
Yes! You can add finely chopped mushrooms, onions, or bell peppers to the pancake batter for added flavor and texture.
5. Can I use a different sauce instead of béchamel?
Yes, if you prefer, you can substitute the béchamel sauce with a simple tomato sauce or a garlic butter sauce for a different flavor profile.
6. How long does the béchamel sauce last?
The béchamel sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stove or in the microwave, adding a little milk if it has thickened too much.
Recommendations
- Add Protein: For an added protein boost, you can top your pancakes with grilled chicken or a fried egg.
- Herb Variations: Add fresh herbs like basil or thyme to the pancakes for extra flavor.
- Make it a Full Meal: Serve these pancakes with a side salad for a well-rounded meal. A fresh green salad with a light vinaigrette pairs beautifully with this rich dish.
- Make it Spicy: Add a pinch of red pepper flakes to the béchamel sauce for a little kick.
Conclusion
These Savory Spinach and Cream Cheese Pancakes with Béchamel Sauce are an unforgettable savory dish that combines comforting, creamy flavors with a light, fluffy texture. Perfect for any meal of the day, they offer a delightful twist on traditional pancakes and are sure to impress anyone who tries them. Enjoy this decadent, savory treat with family and friends for a meal that feels both indulgent and nourishing.