I discovered a container of Feta cheese in my fridge that I wanted to use up this weekend. So I googled spinach+feta+pancakes and found a recipe similar to this. (It included onion, but I didn’t have any onion so I omitted it.)
I ate these plain (with plain butter) and realized after the fact that I forgot to add the butter to the batter. Whoops. I wouldn’t eat them again plain. These pancakes have an interesting taste that make you want to keep eating to determine whether or not you like them. I do think a small stack of these pancakes would make an excellent Eggs Benedict base!
- 4 T. butter
- 10 oz frozen spinach (thawed, squeezed dry)
- Grated zest of 1/2 lemon
- 3 oz feta cheese, crumbled
- 1 c. milk
- 2 eggs
- freshly ground nutmeg (a pinch or so)
- 1 c. flour (I used whole wheat)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- Additional butter for frying the pancakes (or vegetable oil)
- Melt butter.When cool, add milk, eggs, lemon zest, spinach and nutmeg and mix well.
- Combine flour, baking powder, baking soda and salt. Add flour mixture to spinach mixture and stir with a spatula to blend the flour into the spinach.
- Melt additional butter in a large skillet. Scoop up spinach mixture with an ice cream scoop and drop onto the skillet. Spread into a round, not too thick. Cook until one side is golden, turn over and cook the other side until golden.
- Remove to paper towels to drain and continue with remaining batter. Add butter to the skillet when it dries.
- Serve warm with crème fraiche, sour cream, lemon butter or poached eggs with hollandaise sauce.