Ingredients for Spinach Pancakes
- Fresh Spinach
- All Purpose Flour
- Baking Soda
- Salt
- Nutmeg
- Sugar
- 1 1/2 cups buttermilk
- 2 large eggs
- 4 tablespoons (1/2 stick) unsalted butter, melted, plus extra for cooking
- 1/4 cup sour cream
- Zest of 1/2 lemon
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How to Make Spinach Pancakes
- Wash and roughly chop 10 oz of fresh spinach. Steam or blanch the spinach until wilted (about 2 minutes). Drain well, squeeze out excess water, and chop finely.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1 tablespoon sugar.
- In a separate bowl, whisk together 1 1/2 cups buttermilk and 2 large eggs. Stir in 4 tablespoons of melted unsalted butter.
- Gently fold the wet ingredients into the dry ingredients until just combined. Add a little more buttermilk if the batter is too thick.
- Stir in the chopped spinach.
- Heat a large skillet or griddle over medium-low heat. Add 1 teaspoon of butter to the pan.
- Once the butter is melted and foamy, ladle 1/4 cup of batter onto the hot surface for each pancake.
- Adjust heat as needed; the first batch may require slightly higher heat. Add more butter to the pan as needed between batches.
- Cook for 2-4 minutes per side, or until golden brown and cooked through. Do not flip until the edges look set and the bottom is nicely browned.
- While cooking the pancakes, preheat your oven to 200°F (93°C).
- As the pancakes are cooked, transfer them to an oven-safe plate and keep them warm in the oven for up to 15 minutes.
- In a small bowl, combine 1/4 cup sour cream and the zest of 1/2 lemon.
- Serve the spinach pancakes topped with a dollop of the lemon sour cream mixture.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
22g
Fat
16g
Carbs
12g
