While most bloggers are posting holiday goodies this time of the year, I still haven’t gotten into the spirit just yet. When most people are busy with their lists of tasks to do and gifts to buy, it has always been real simple in our family. My husband and I are past buying gifts for each other (only on birthdays), but we do give to our kids and other kids. For the rest of our family and friends, we agree on a secret santa game or some kind of gag christmas gift game with them. That way, it’s a mutual understanding that we’re not spending a whole lot of money on things people don’t need or even want.
That said, please don’t think I’m La Scrooge. In fact, this is my favourite holiday of the year. I love the spirit of the season, when families come together in celebration and joy. I love that the generosity of people really shines through at this time. I love how people seem a little bit more relaxed, open, affectionate, and jolly (seems ironic?) when the holidays are here. And I love how people get smashed at christmas parties and get crazy enough to be caught on video (hello, You Tube and America’s Funniest Home Videos)!
Kidding aside, these green pancakes are super awesome. I am so happy to have made them because I feel like I hit gold with this one (don’t be green with envy)! It’s a great way to get some leafy greens in without feeling threatened by a plant on your plate, especially for the little ones. And really, the proof is in the pudding. Look how mine gobbled them up (pun, much?).
I went for the green-and-red christmas look for this dish…thought I’d get into the holiday spirit subtly. Subtly, being the key word. I am never over-the-top with my choices for recipes anyway, so this one definitely isn’t. Make them like you would regular pancakes, add some pomegranate seeds and micro greens or sprouts, along with melted lime-cilantro butter on top… mmm… Delight in the flavours – that’s the only condition!
As a busy mom, I can attest that preparing these green pancakes is quite hassle-free. Perfect for a slow weekend or a make-ahead meal! It’s a dish that’s also very versatile: have it for breakfast, brunch, lunch, snack, or a light supper! They’re just as good as these gluten-free Yuzu Poppy Seed Quinoa Pancakes and Pea Cakes I made earlier this year. Can I convince you to try?
|Green Pancakes with Lime-Cilantro Butter||
- ~~ For the Lime-Cilantro Butter* ~~
- 8 tablespoons (1/2 cup or 115 ml) unsalted butter, at room temperature
- grated zest of 1 lime
- 1-1/2 tablespoons lime juice
- 1/4 teaspoon salt
- 1/2 teaspoon white pepper
- 1 tablespoon chopped cilantro
- 1/2 garlic clove, finely chopped
- 1/4 teaspoon chile flakes (optional)
- ~~ For the Green Pancakes ~~
- 5 cups (150 g) spinach, washed (or use any greens like kale, watercress, etc.)
- 3/4 cup + 2 tablespoons (100 grams) all-purpose flour
- 1-1/2 tablespoons baking powder
- 1 large egg
- 4 tablespoons (1/4 cup or 60 ml) unsalted butter, melted
- 1/2 teaspoon sea salt
- 1 teaspoon ground cumin
- 2/3 cup (150 ml) milk
- 2 tablespoons plain yogurt
- 3 green onions, green parts only, finely sliced
- 1 egg white
- grapeseed oil
- To make the lime-cilantro butter, put the butter in a medium bowl and beat with a wooden spoon until it turns soft and creamy. Stir in the rest of the ingredients. Tip onto a sheet of plastic wrap and roll into a log. Twist the ends of the plastic wrap to seal. Chill until firm.
- To make the green pancakes, wilt the spinach with a splash of water. Drain in a sieve, and when cool, squeeze as much excess water as you can from the spinach. Roughly chop and set aside.
- Put the flour, baking powder, whole egg, melted butter, salt, cumin, milk, and yogurt in a large mixing bowl. Whisk by hand until lumps are smoothed out.
- Add the green onions and spinach (or any green leafy vegetable of your choice) and mix until evenly dispersed.
- In another bowl, whisk the egg white with an electric mixer (or by hand, but this will take longer) until foamy, soft peaks form. Gently fold it into the green batter.
- Pour a small amount of oil into a heavy frying pan and place on medium heat.
- For each pancake, ladle 2 tablespoons of batter into the pan. The pancakes will be about 3 inches in diameter. You can do multiple pancakes at the same time. Cook for about 1 to 2 minutes per side, or until you get a good golden-green colour.
- Transfer to a plate lined with paper towels to absorb excess grease. If possible, keep warm.
- Continue making pancakes until batter is used up, adding oil to the pan as needed.
- To serve, pile warm panckes in a stack, place a slice of lime-cilantro butter on top to melt, and garnish with micro greens.
*You might have leftover lime-cilantro butter, so save for other uses.