Spinach and Feta Pancakes with Creme Fraiche and Lemon Butter
The long weekend is here. Time for a leisurely brunch or dinner on the patio, weather permitting. Here is a recipe for quick spinach pancakes to make when you have fresh spinach on hand. These are good for brunch, lunch or dinner. For brunch try topping them with a poached egg and quick hollandaise. For lunch or dinner serve them with a dollop of crème fraiche or sour cream and serve with a green salad. You can also make them bite-size and serve as appetizers, either piled in a bowl and served with a dip, or serve them individually with a little topping on each one. Lovely with a glass of white wine.
3 tablespoons butter
1/2 small onion, chopped
5 oz spinach, fresh
Grated zest of 1/2 lemon
2 tablespoons feta cheese
1 cup buttermilk
1/2 teaspoon nutmeg
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
Additional butter for frying the pancakes
Melt butter in a large skillet. Add onion and cook until soft and fragrant.
Add spinach and toss with the butter. Cook, tossing the spinach with tongs until spinach wilts. Remove from heat, add lemon zest and feta cheese and allow to cool.
When cool, add buttermilk, egg and nutmeg and mix well.
Combine flour, baking powder, baking soda and salt. Add flour mixture to spinach and stir with a spatula to blend the flour into the spinach.
Melt 2 tablespoons butter in the large skillet. Scoop up spinach mixture with an ice cream scoop and drop onto the skillet. Spread into a round, not too thick. Cook until one side is golden, turn over and cook the other side until golden.
Remove to paper towels to drain and continue with remaining batter. Add butter to the skillet when it dries.
Serve warm with crème fraiche, sour cream, lemon butter or poached eggs with hollandaise sauce.
1/2 cup butter, softened
Zest of 1/2 a lemon
2 tablespoons lemon juice
1/2 teaspoon honey or agave syrup
Combine all ingredients until smooth. Spoon into a small dish and serve alongside the pancakes.