Caspian Spinach Pancakes

Ingredients

In this adaptation, we have replaced the traditional Lithuanian ingredients with Caspian flavors. Instead of using regular flour, we have incorporated a combination of all-purpose flour and chickpea flour to give the pancakes a unique texture. The addition of spinach adds a vibrant green color and a nutritious element to the dish. The spices used in the batter have been adjusted to include cumin and coriander, which are commonly used in Caspian cuisine. The yogurt sauce served alongside adds a tangy twist, enhancing the overall flavor profile of the dish. We alse have the original recipe for Žemaičių blynai, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (120g) chickpea flour 1 cup (120g) chickpea flour
• 2 cups (470ml) milk 2 cups (470ml) milk
• 2 cups (60g) fresh spinach, finely chopped 2 cups (60g) fresh spinach, finely chopped
• 2 eggs 2 eggs
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon salt 1/2 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying
• For the yogurt sauce: For the yogurt sauce:
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 48g, 6g
• Protein: 14g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, chickpea flour, milk, eggs, baking powder, cumin, coriander, and salt. Mix well until a smooth batter forms.
2. 2.
   Add the chopped spinach to the batter and stir until evenly distributed.
3. 3.
   Heat a drizzle of vegetable oil in a non-stick frying pan over medium heat.
4. 4.
   Pour a ladleful of the batter onto the pan and spread it into a circular shape.
5. 5.
   Cook the pancake for 2-3 minutes on each side, until golden brown and crispy.
6. 6.
   Repeat the process with the remaining batter, adding more oil to the pan as needed.
7. 7.
   In a small bowl, combine the plain yogurt, lemon juice, fresh dill, salt, and pepper. Mix well to make the yogurt sauce.
8. 8.
   Serve the Caspian Spinach Pancakes hot with a dollop of yogurt sauce on top.

Treat your ingredients with care...

• Spinach — Make sure to finely chop the spinach to ensure it is evenly distributed in the batter.
• Chickpea flour — If you don't have chickpea flour, you can substitute it with more all-purpose flour.
• Yogurt — Use plain yogurt without any added flavors or sweeteners for the best results.
• Cumin and coriander — For enhanced flavor, you can lightly toast the cumin and coriander seeds before grinding them.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the batter.
• Serve the pancakes with a side of fresh salad or pickled vegetables for a complete meal.
• You can make the batter in advance and refrigerate it for up to 24 hours before cooking.
• Experiment with different herbs and spices in the yogurt sauce, such as mint or parsley.
• If you prefer a thinner pancake, you can add a little more milk to the batter.

Serving advice

Serve the Caspian Spinach Pancakes as a main course or as an appetizer. They are best enjoyed hot, straight from the pan. Drizzle the yogurt sauce on top or serve it on the side for dipping.

Presentation advice

Arrange the Caspian Spinach Pancakes on a platter, garnished with fresh dill or parsley. The vibrant green color of the pancakes will make for an eye-catching presentation. Serve the yogurt sauce in a small bowl alongside the pancakes.