Green pancakes

These are some hardy savory pancakes packed with lots of greens. I really like this dish because it is really simple and quick to put together. You can make the batter early in the day, or even the day before and have a quick satisfying brunch or dinner in  no time.

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Here’s how you make them.

Green Pancakes

You’ll need;
1 cup all­ purpose flour
1 teaspoon  of salt and few cranks of fresh pepper
4 eggs
1 garlic clove chopped or equivalent of green garlic or garlic scapes
2 tablespoons dry white wine (optional I used vermouth)
1/2 cup milk (or unflavored, unsweetened nondairy milk)
a bunch of Swiss chard leaves or spinach or kale, finely chopped really chopped!
Olive oil for cooking

To make;

In a medium bowl, combine the flour salt and pepper. In another bowl mix all the wet ingredients, then combine wet with dry. Cover and refrigerate the batter for at least 2 hours, or overnight.
When ready to cook, remove the bowl from the fridge and mix in the chopped greens.

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In a heavy skillet, heat some olive oil over medium heat. Add about 1/4 cup of the batter to the hot skillet for each pancake.

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Cook until the edges are set, about 4 to 5 minutes. Flip and cook for 3 to 4 more
minutes, take your time and go slow with the heat so the pancakes cook through.

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This makes about 10 or 12 pancakes.

You can serve them with yogurt or sour cream or some of that cashew aioli  we made last week, that is what I used.

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These make great leftovers too and are good cold or reheated. I hope you try these.

Mo

 

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