Spinach and Cheese Pancakes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 5 |
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Just one of my favorites! Ingredients:
1/4 cup chopped onion |
1 garlic clove, minced |
1 tablespoon butter |
1/2 cup milk |
4 eggs, slightly beaten |
1/8 teaspoon pepper |
1/4 teaspoon dried thyme, crushed |
1 (10 ounce) package frozen spinach, thawed |
1 cup breadcrumbs |
1/4 cup finely shredded parmesan cheese |
1 tablespoon olive oil |
plain low-fat sour cream |
Directions:
1. In a small skitter cook onion and garlic in butter over medium heat until tender but not brown, set aside. In a large mixing bowl combine the milk, eggs, pepper and thyme. Stir in cheese, add onion mixture and olive oil.
2. Heat a lightly greased griddle/skillet over medium heat. For each pancake, drop about 1/4 cup batter onto the hot griddle, batter will be thick. Spread batter into a circle about 4 inches in diameter.
3. Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surface are bubbly and edges are slightly dry, about 2 - 3 minutes on each side. Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree oven.
4. You can top with sour cream and Parmesan Cheese.
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