Our Finnish spinach pancakes, are a fresh and delicious dish that is perfect for the lengthening spring days. The pancakes are the first cousin to the carrot pancakes we serve in the autum/winter menu and are a staple in Finnish cooking.
Each portion includes three individual pancakes that incorporate shredded fresh spinach and are seasoned with onion and nutmeg for a warm and inviting flavour.
The pancakes are topped with creamy homemade ricotta and olive oil braised spring vegetables ( baby new potatoes, baby leeks, baby carrots, baby turnips, sugar snaps and baby fennel) The vegetables are braised slowly to preserve their vibrancy. To add an extra zing, we finish the dish with a drizzle of dill oil and a dollop of black garlic aioli for a deep umami finish.
Heating Instructions
The pancakes will arrive topped with a selection of the vegetables. They can be heated in the container they arrive in. Heat in a preheated oven 180 celcius for 25 minutes or until thoroughly heated. The ricotta will arrive in a separate container so that you can choose to either heat it with the pancakes and vegetables, or serve it cold on top to give a temperature contrast between the vegetables and the cold, creamy cheese,.
The dill oil and black garlic aioli will arrive in separate pots so that you can adorn the pancakes as you choose. Both the oil and aioli should be served cold.
22nd March-Spinach pancakes with braised spring vegetables, dill oil and aioli
Spinach pancakes with wheat flour: spinach, milk, wheat flour, egg, salt, sugar, nutmeg, milk, cream, lemon, dill, olive oil, asparagus, turnip, carrot, fennel, sugar snap peas, leek, black garlic, mustard, rapeseed oil.
Contains: milk, wheat gluten, egg, mustard