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Nettle Pancakes arranged on a plate with a nettle plant in the middle.

Wild Stinging Nettle pancakes, a delicious, easy recipe

mylittleflowerbuds
Stinging nettle (Urtica dioica) pancakes are made by blanching fresh nettles to remove their sting, then mixing them into a simple batter with flour, eggs, and milk. Cooked until golden and fluffy, they have a mild, earthy flavour and make a nutritious, easy dish that’s perfect served warm with either sweet or savoury toppings.
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Prep Time 10 minutes
Cook Time 5 minutes
Servings 4

Equipment

  • A bowl
  • a wisk
  • a pan
  • soup ladle

Ingredients
  

  • 80 grams of Stinging Nettles blanch.
  • 1 egg
  • 1/2 a cup 125 ml of milk
  • 1/2 a cup 125 ml of natural yoghurt
  • 1 tbsp of melted butter
  • 1 Grated lemon peel
  • 1 cup 120 grams of spelt flour
  • 1 1/2 tsp of baking powder
  • A handful of broken walnuts optional
  • Sea salt
  • paper
  • Nut meg

Instructions
 

  • Start by cutting the nettle leaves and washing them.
  • In a pan, add 200 ml of water and bring to the boil. Blanch the nettles in the hot water for 5 minutes.
  • Let cool in a colander, then chop the nettles either by hand or in a food processor.
  • Squeeze with your hands to take the excess water
  • In a mixing bowl, beat the egg with the melted butter, add the milk and yoghurt, and mix.
    Then add the Spelt flour.
  • Add the chopped nettles, mix, then add lemon peel, nuts, and condiments.
  • Nuts are a wonderful addition, but if you are allergic or just don't like them, the nettle pancakes will still taste delicious.
  • Add a little butter to a heated frying pan, pour a ladleful of the batter into it, and cook over medium heat until you see tiny bubbles. Turn the pancake and cook for another couple of minutes.
  • Enjoy these nettle pancakes warm with a fresh green salad and some crumbled goat’s cheese on top. The fluffy pancakes, crisp leaves, and creamy, tangy cheese just work so well together—simple, tasty, and really satisfying.
  • The nettle pancakes will be green and golden brown, with a crispy edge and will take 4-5 minutes to cook.

Notes

Variations:
You can replace the yoghurt with 1/2 a cup (125ml) of sour cream or just use milk.
Nuts are a wonderful addition, but if you are allergic or just don't like them, the nettle pancakes will still taste delicious.
You can use wholemeal flour, plain flour or self-raising flour (omit the baking powder if using self-raising flour) if you don't have spelt flour.