Rye flour pancakes with spinach and cheddar and shrimp with wine

Okay, I know it sounds fancy, but don’t be fooled, this dish is as easy to love as it is to make.

These rye pancakes are hearty, flavorful, and packed with spinach and cheddar goodness. Top them off with juicy shrimp cooked in wine, and you’ve got a lunch or dinner that feels a little special (without any stress).

And hey, if you’re not in the mood for shrimp or you’re planning brunch instead of dinner: no problem. These pancakes are total multitaskers. Try them with a fried egg for breakfast, take them to-go with some grilled meat, or just enjoy them on their own.

Trust me, they’re tasty any time of day.

Ingredients:

• 1 large cup of rye flour (~300-350 g)
• 3 large or 4 small eggs
• 1 glass of milk
• water as needed
• 400 g fresh spinach
• 250 g cheddar
• fresh coriander
• 500 g shrimp
• 100 g butter
• 5-6 cloves of garlic
• a glass of white wine
• salt + pepper

Let’s start with the pancakes! In a bowl, use a mixer to combine the milk, rye flour, and eggs, gradually adding water until you get a classic pancake batter consistency: just be careful not to make it too runny.

Heat a non-stick pan and lightly grease it with a little bit of oil. Pour in a ladle of batter without spreading it around. Let it cook until it’s easy to flip with a spatula, then cook the other side as well. Repeat the process until all the batter is used up (I ended up with 12 pancakes).

Once the pancakes are done, use the same pan to melt 50 g of butter. When the butter is melted, gradually add the washed spinach. Season with salt and pepper, then cook for a few minutes until wilted. Transfer the spinach to a bowl and set it aside.

Grate the cheddar using a coarse grater and place it in a bowl. Take one pancake, layer it with some spinach and a handful of cheddar, then top it with another pancake to create a little “pancake sandwich.” Repeat until all the pancakes are used.

Using the same pan, cook each sandwich for about a minute on each side, just enough to melt the cheese and help the pancakes stick together.

When we’re done with the pancakes, set them aside.

In the same pan, add the rest of the butter and when it’s melted, add the peeled and sliced garlic. Sauté it for about a minute, then add the washed shrimp. Cook them a little, add the wine, salt+pepper and let them cook, stirring occasionally, until all the juice evaporates. Finally, add the finely chopped fresh coriander, stir, and turn off the heat.

Serve alongside the pancakes and a fresh salad or some tomatoes. It’s simple, tasty, and totally satisfying.

The pancakes are super versatile: you can enjoy them for breakfast the next day or pack them to go!

If you try the recipe, let me know how you liked it! 😊

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