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Spinach & Scallion Pancakes

Savory garden treats mixed into a sweet batter with a little sauce to dip it in, supper’s up!

Spinach & Scallion Pancakes
with dipping sauce

This is a delicious way to add some veggies into a carb-based staple and call it dinner! Try pairing it with Roasted Pac Choi with Garlic Scapes and a bowl of miso soup for a full meal idea.

If you have a pancake batter that you know and love, just make that and add in the ‘right amount’ of scallions and spinach – like making chocolate chip cookies, you’ll know when it’s right.

You’ll need: 

For the batter:
-1.5 cups flour
-2 tbsp sugar
-1 tsp baking powder
-1/2 tsp salt

-2 eggs
-Between 1 – 1 1/4 cup milk or milk/water mixture
-2+1 tbsp butter, melted

-1/2 cup spinach, chopped
-1/3 cup scallions, chopped

For the dipping sauce:
-3 tbsp Bragg’s Liquid Aminos (or soy sauce)
-1 tbsp honey
-1 tbsp rice vinegar (sub white or apple cider vinegar)
-2 tsp sesame oil
-Optional flavors – a pinch of crushed red pepper; a dash of  finely diced scallions

Simple steps:

Batter:
1. Combine the fist 4 ingredients in a medium mixing bowl.
2. Combine the eggs, water/milk, and butter in a smaller bowl. (Avoid the microwave – preheat your pancake pan on low, put all 3 tbsp butter in to melt; pour off 2/3 of it into your mixing bowl and now your pan is already warm and greased up for frying those cakes.)
3. Add wet to dry and stir to combine; fold in the spinach and scallions.
4. On medium heat, make pancakes – I think you’ve got it from here.

Sauce:
1. Mix it all together. Dip!

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1 Comment »

  1. Pingback: Top 5 Fall Recipes

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