Savory pancakes with spinach couscous
Savory pancakes are the savory version of American pancakes: tasty and versatile, they can be filled as desired and prepared in just a few minutes. Here is our version with couscous! The recipe for the savory pancakes with spinach couscous is by our Anna Attanasio, food blogger at Giallo Zafferano.
Ingredients:
- 60 g of spinach couscous
- 60 g of hot water
- 1 medium egg
- 30 g of grated cheese (Grana, Parmesan, or Pecorino)
- 30 g of extra virgin olive oil
- 160 ml of milk (dairy or plant-based)
- 140 g of all-purpose flour
- 1 teaspoon of baking powder for savory cakes
Preparation:
Pour the spinach couscous into a bowl, add a pinch of salt, add the hot water, stir, cover, and let it rehydrate for 10 minutes. After the resting time, fluff it with a fork.
Crack the egg into a bowl, add two pinches of salt, the grated cheese, and the oil, start mixing, then add the flour while continuing to mix, gradually add the milk and mix until you obtain a smooth batter.
Add the fluffed spinach couscous and mix to incorporate it into the batter, then add the baking powder and mix again to incorporate it into the batter.
Heat a non-stick pan and lightly grease it, when it’s hot, pour a ladle of batter; if the pan is large, you can cook more than one at a time.
Cook over medium heat until many bubbles form on the surface and the base starts to brown, gently flip the pancakes with a spatula and cook the other side until golden.
Continue cooking in the same way with the remaining batter and gradually place the pancakes on a serving plate, stacking them on top of each other. Fill the spinach couscous pancakes with cold cuts and/or cheeses or enjoy them plain.
