Pancakes with nettles and spinach

One of today’s most disliked weeds had a very different reputation in Viking times: the stinging nettle.

In spring, the tender young leaves can be eaten and used like spinach. In autumn, the seeds can be added to porridge or bread, and even the stems can be used to make fabric.

Pancakes with nettles and spinach

Try these green pancakes as a side dish for dinner or as tasty cold lunch wraps with cream cheese.

Procedure

Wash the spinach and nettle leaves and blanch them in boiling water for about 1 minute. Drain the leaves and chop them finely.

In a bowl, mix the flour and salt. Gradually add the milk while stirring. Then add the eggs and whisk until the batter is smooth. Leave the batter to rest for about 15 minutes.

Add the chopped leaves and stir well.

Fry the pancakes in butter in a frying pan.

Ingredients

4 persons
  • 1000 ml milk
  • 3 eggs
  • 240 g wheat or wholemeal flour
  • 100 g barley or rye flour
  • 1 tsp salt
  • 2 large handfuls fresh spinach
  • 2 large handfuls fresh nettle leaves
  • Butter

Cook’s notes

Use a glove or a tea towel so you don’t burn your fingers when picking nettle leaves. Choose the newest and freshest shoots and leaves. Once blanched, the nettles will no longer sting.

Try replacing 200 ml of milk with beer.