These spinach cakes are a great way to eat your vitamins, and still enjoy the comfort of a savory pancake...with a twist.
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!
Ali Price is a Root 5 Farm CSA member and local food educator. She provides group and private cooking lessons to folks in the Upper Valley. She is also an aspiring Health Coach and born and raised veggie lover.
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