Spinach Cakes with Cilantro Sour Cream

These spinach cakes are a great way to eat your vitamins, and still enjoy the comfort of a savory pancake...with a twist.

Spinach Cake Ingredients:
1 bag spinach (about 8 cups) 
3⁄4 cups whole wheat flour
6 chopped green or yellow onions
1 Tsp baking soda
1⁄2 Tsp salt
1 Tsp pepper
1 Tsp ground cumin (or spice of choice-pepper flakes or chili powder work well)
2⁄3 cup milk
1 egg
1⁄4 cup melted butter
3 Tbsp olive oil (for cooking)

​Sour Cream Ingredients:
1⁄3 cup sour cream
1⁄4 cup finely chopped cilantro
Juice of one lime
4 sliced radishes, for garnish

Method:
Chop the spinach and sautée in a medium size pan. Just enough to slightly wilt. (Use a splash of water to keep from burning). Remove from pan and press out excess water. 

Now: Melt the butter in a sauce pan. While that melts, whisk all of the dry ingredients  together in a large bowl, then add the melted butter and whisk until you have a nice, smooth mixture. Next add the spinach and stir well. Let set for 5 minutes. 

​Make the sour cream by mixing together the sour cream, lime and cilantro. Set aside. Wash and thinly slice the radishes.

To make the cakes:
Heat 1 Tsp olive oil in a large skillet over high heat. Use about 1⁄3 cup of the batter per cake. The batter should sizzle as you place it on the skillet. Cook for 3-4 minutes. Watch closely as to not burn the batter edge. Flip the cake and press firmly with a spatula. Let cook for 3-4 more ​minutes. Heat should remain between medium and high. Repeat until all the batter has been turned into cakes! This will make about 5-6 cakes.

Top each cake with sour cream garnish and a sliced radish!