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Spinach and Herb Pancakes Recipe

When I first stumbled upon the Spinach and Herb Pancakes recipe, I was intrigued. My family has always embraced traditional pancakes, typically smothered in syrup and butter. However, the idea of incorporating spinach and herbs into a breakfast staple was a novel concept that promised a savory twist. Upon trying it, the pancakes exceeded my expectations. They were a delightful blend of flavors, with the spinach providing a tender texture and the herbs adding a refreshing depth. My family was initially skeptical, but after the first bite, they were hooked. The pancakes have since become a regular feature at our breakfast table, loved for their unique taste and nutritional benefits.

Ingredients

The ingredients for these savory pancakes are refreshingly simple and likely to be found in your pantry and refrigerator. Here’s what you’ll need:

  • 1 cup of fresh spinach, chopped finely
  • 1 cup of all-purpose flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/4 cup of fresh herbs, finely chopped (such as parsley, basil, or chives)
  • 1 cup of milk
  • 1 large egg
  • 2 tablespoons of olive oil
  • Optional: 1/4 cup of grated Parmesan cheese for an added savory kick

Instructions

Creating these pancakes is a straightforward process, even for novice cooks. Follow these steps to achieve the perfect savory pancake:

  1. Prepare the Spinach: Start by thoroughly washing the spinach to remove any grit. Pat it dry with a paper towel and chop it finely. This ensures the spinach integrates well into the batter.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, salt, and black pepper. Stir in the chopped herbs, ensuring they are evenly distributed throughout the dry mixture.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, and olive oil. If you’re using Parmesan cheese, add it to the wet ingredients for an extra flavor boost. Mix until smooth.
  4. Create the Batter: Pour the wet ingredients into the bowl of dry ingredients. Use a spatula to gently fold them together until just combined. Be careful not to overmix, as this can make the pancakes tough.
  5. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of olive oil or non-stick spray. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until small bubbles form on the surface, then flip and continue to cook until golden brown. This should take about 2-3 minutes per side.
  6. Serve Warm: Once cooked, transfer the pancakes to a plate and keep them warm in a low oven while you finish the remaining batter.

Nutrition Facts

These pancakes not only taste great, but they are also packed with nutrition. Here’s a breakdown of the nutrition facts:

  • Servings: This recipe makes approximately 8 pancakes, suitable for 4 servings.
  • Calories: Each serving of 2 pancakes contains approximately 250 calories, depending on the specific ingredients used.

Preparation Time

In terms of preparation, these Spinach and Herb Pancakes are quick and easy to whip up, making them perfect for busy mornings:

  • Prep Time: 10 minutes
  • Cooking Time: 15 minutes
  • Total Time: 25 minutes

How to Serve

The versatility of these pancakes means they can be served in a variety of ways to suit your taste. Here are some serving suggestions:

  • With a Poached Egg: Top your pancakes with a perfectly poached egg for a complete breakfast.
  • Avocado Slices: Add a creamy touch with slices of fresh avocado.
  • Smoked Salmon: For a touch of luxury, serve with thin slices of smoked salmon.
  • Lemon Yogurt Sauce: Drizzle with a tangy lemon yogurt sauce for added flavor.
  • Fresh Salad: Pair with a simple side salad for a light lunch option.

Additional Tips

To ensure your Spinach and Herb Pancakes turn out perfectly every time, consider these additional tips:

  1. Use Fresh Ingredients: Fresh spinach and herbs will give the best flavor and texture. Avoid using dried herbs, as they don’t provide the same vibrant taste.
  2. Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense pancakes.
  3. Adjust Heat as Needed: If your pancakes are browning too quickly, reduce the heat slightly. You want them golden brown, not burnt.
  4. Experiment with Herbs: Feel free to experiment with different herbs based on what you have available. Dill, cilantro, or thyme can also work well.
  5. Make Ahead: You can prepare the batter ahead of time and store it in the fridge for up to 24 hours, making it even easier to enjoy these pancakes on a busy morning.

FAQ Section

Here are some frequently asked questions about Spinach and Herb Pancakes:

Q: Can I use frozen spinach instead of fresh?

A: Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out any excess water before adding it to the batter to prevent it from becoming too wet.

Q: Are there any gluten-free options for this recipe?

A: Absolutely. You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure it’s one that can replace regular flour in a 1:1 ratio.

Q: How can I make these pancakes vegan?

A: To make the recipe vegan, use a plant-based milk like almond or soy, and replace the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water).

Q: Can I freeze the pancakes?

A: Yes, these pancakes freeze well. Let them cool completely, then place them in an airtight container or freezer bag. They can be reheated in a toaster or oven.

Q: What other cheeses can I use besides Parmesan?

A: If you’re looking for a different cheese option, feta or goat cheese can add a unique flavor and creaminess to the pancakes.