Monday, May 31, 2010

Spinach pancakes recipe

  • Pin It
I have a foolproof method for getting even the fussiest kids to eat vegetables.

It's called frying.

Now don't go calling Child Protective Services on me, people. Of course I would prefer to be able to hand my picky eater plain steamed asparagus, or raw broccoli, or beets, and watch him gobble it up. Don't think I haven't tried.

With some vegetables, raw and crunchy works. He loves celery, and he'll tolerate carrots and cucumbers. But spinach - not so much. And we all know how important those dark leafy greens are.

So sue me: I took the easy way out and fried the stuff up. In olive oil. With cheese and salt. And you know what? He loved it. And I got some vitamins and fiber into him. Which made me feel slightly better about the four brownies he ate at the party we went to later that day. 

Note: The ratio of vegetables to other stuff in these pancakes is pretty high. The same method works well with zucchini or leftover cooked broccoli.

Spinach pancakes
  • 2 boxes frozen chopped spinach, defrosted
  • 3 eggs, lightly beaten
  • 1/2 cup crumbled feta cheese
  • 1/4 cup grated Parmesan, Grana Padano or Romano cheese
  • 1/4 cup fresh parsley, chopped
  • 2 green onions, chopped
  • 1 tsp dried dill (or 1 Tbsp fresh, chopped)
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 cup Bisquick (or other unsweetened baking mix)
  • Olive oil, for frying
Squeeze as much water as you can from the spinach. Put the spinach in a large mixing bowl with the eggs, feta, Parmesan, parsley, green onions, dill, salt, and pepper; mix until well combined. Add the Bisquick and mix until you don't see any more flour.

Heat a heavy skillet over medium heat. Add about 1 Tbsp olive oil to the pan and dollop in the batter, using a heaping tablespoon for each pancake. Cook until golden brown on the first side, then flip. When both sides are golden and crispy, set the finished pancakes on a rack over a baking sheet. I don't like putting fried things on paper towels because I find they get soggy, but if that doesn't bother you, feel free to drain on paper towels instead.

Serve when the pancakes are cool enough to handle - they're definitely finger food in our house.


Lana @ Never Enough Thyme said...

Great idea for getting more veggies in the little ones' diets! I don't know any child who doesn't like pancakes, so calling them such would make this even more appealing, I think. Definitely must try this. Maybe even with kale or turnip greens.

Mary @Delightful Bitefuls said...

Yum, I happen to think this sounds fabulous (and I eat steamed veg :P) but what a great alternative!

Delightful Bitefuls

H. Marr said...

Could you make these with out the cheese? My son has a dairy allergy.

Erika Kerekes said...

@Lana - oh please let me know how they come out with kale or another green! I am a big fan of beet greens, myself.

@Mary - I eat steamed veg too, but frying makes everything a little bit better, doesn't it? {feeling naughty}

@H - you can make them without the cheese, but they won't have as much flavor. I would try maybe adding a nondairy cheese substitute instead - almond cheese or tofu cheese, one of the ones you know melts fairly well. Let me know how it goes!

Anonymous said...

looking good! can't wait to make them.

Patti at Worth The Whisk said...

You always crack me up.

Erika Kerekes said...

@Patti - why, because I equated frying vegetables in oil with child abuse? :)

Sandra Sallin said...

My mother used to make these with corn flake crumbs. You added many more exotic :) ingredients. But try the corn flake f=crumbs insead of the Bisquick.

Just discovered you. Love your blog.

Erika Kerekes said...

@Sandy - I will try the corn flake crumbs for sure. Wow, I don't think I've ever bought them, although they were a staple in my mother's pantry as well. Glad to meet you and thanks for visiting and saying hi!

Post a Comment