Spinach Pancakes with Harissa Yogurt and Poached Eggs
Main Course
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Cook Time
45 min
Servings
2
Difficulty
Medium
Prep Time
30 Min
Description
These spinach pancakes are a delightful twist on a classic breakfast! I've been making them for weekend brunches for a while now, and they always disappear quickly. The harissa yogurt adds a lovely kick, perfectly complementing the earthy spinach flavor. They're surprisingly easy to make, especially with the Thermomix®, and the poached eggs on top make them a complete and satisfying meal. Feel free to adjust the amount of harissa to your liking – I sometimes add a bit more for an extra punch! This recipe is perfect for a special breakfast or brunch with friends.
Ingredients (11 ingredients)
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100 g spinach
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50 g butter
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3 piece eggs
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150 g plain flour
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0.25 tsp ground nutmeg
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1 tsp baking powder
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250 ml semi-skimmed milk
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150 g natural yogurt
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1.5 tbsp rose harissa
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1 piece white vinegar
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1 tsp nigella seeds
Preparation (6 steps)
Wilt spinach and melt butter
Cook the spinach in a non-stick frying pan over a medium heat for a few minutes until wilted. Transfer to a food processor, then return the pan to the heat and melt the butter. Cool the butter for a minute, then pour into the food processor with the spinach. Crack in one egg and blitz until the spinach is finely chopped (a few green flecks are fine).
Prepare pancake batter
Mix the flour, nutmeg and baking powder together, then add to the food processor and blitz to combine. Pour in 250ml milk and blitz for another 1-2 mins until a batter forms. If you prefer thinner pancakes, add another 50ml milk. Pour the batter into a jug or bowl.
Mix harissa yogurt
Mix the yogurt with the harissa in a small bowl to taste. Set aside.
Cook pancakes
Return the pan to a medium-low heat. When the residual butter in the pan is sizzling, pour in a ladleful of batter and cook for 2 mins until the top of the pancake is nearly set. Flip and cook for another 1 min until cooked and lightly golden. Transfer to a baking tray inside a low oven to keep warm. Repeat with the rest of the batter, making four to six pancakes.
Poach eggs
Crack the remaining eggs into ramekins. Bring a pan of water to a simmer, add a drop of vinegar and stir to create a gentle whirlpool. Tip in one egg and cook for 3-4 mins until the white is set. Lift onto kitchen paper to drain using a slotted spoon. Repeat with the remaining egg.
Serve
Top the pancakes with the harissa yogurt, poached eggs and a sprinkling of nigella seeds, if you like.
Finished cooking? Great! 🎉
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Created by
Sophia Walker
2
Rezepte
0
Kochbücher
Allergens
- Eggs
- Cereals containing gluten: Wheat
- Milk (including lactose)
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