Wednesday, March 7, 2018

St Patrick’s Day Spinach Pancakes and a Fried Egg

Could you serve these Spinach Pancakes and a Fried Egg for St. Patrick’s Day breakfast?

We are taking a sweet meal and turning it into something savory. You need a stand mixer to make this dish and a large nonstick skillet. Serves 4 (2 Pancakes each)


1 cup whole milk
1 large egg
1 cup flour
1 cup frozen spinach, thawed and squeezed dry
1/3 cup dried chopped chives
1 teaspoon baking powder
Salt and pepper, to taste
1 cup Cheddar cheese, grated/shredded
1-2 tablespoons butter

4 Fried eggs
Chopped chives
Corn beef hash, optional
Bacon crumbles, optional
Fresh parsley, chopped, optional


In your stand mixer bowl add the milk, egg, spinach, flour, baking powder and chives. Salt and pepper, to taste. Blend and scrape the sides when necessary until well combined and a bright green color.  Pour into a bowl and add the cheese.

In a large nonstick skillet add 1 tablespoon butter and scoop out some batter. Spread it out with the back of the ladle. Then add 2 more ladles, but keep pancakes separate. When the pancake starts to bubble and crispy on the edge flip over. About 2-3 minutes on each side. When done set aside. Cover with foil to retain heat. Repeat until all batter is used. You should get 8 pancakes. Top with a fried egg, some chives for garnish and any other topping of your choice. Serve. Yum Yum!

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