Yeah, I admit it. I made up the name "Greek Griddle Cakes." I had to. Technically these are 'Spinach & Onion Pancakes with Avocado & Feta.' But if you invited someone over for dinner & told them, 'Hey, I make these delicious Spinach & Onion Pancakes' you'll have about a 90% chance the other person will decline your offer...and then you'll have leftover 'SOPWAF' which heat up very nicely at 400 deg for 10 min in the toaster oven...so maybe you DO want to call them 'SOPWAF'...
So these are a savory pancake. Savory pancakes just aren't eaten much in America. Seems like we like our pancakes with butter & maple syrup or even with chocolate chips & chocolate syrup with whipped cream.
Please don't put syrup on these. Hummus, yes. Syrup, no.
These have been one of my favorite things I've made this year so why don't we go ahead & get started!
WHAT YOU NEED:
2 c Fresh Spinach (washed with large stems removed) or 10 oz frozen chopped spinach, thawed & well drained
1/2 Red Onion - chopped coarsely
2 c White Whole Wheat Flour
2-3 T Olive Oil
1/2 t Baking Soda
1-2 t Kosher Salt
1 T Miso Paste (optional)
1 T Sugar
1.5 to 2 c Whole Milk
2 Eggs
2-3 T Butter -Melted
1-2 Avocados - sliced
1/2 c Feta Cheese - crumbles
WHAT ELSE YOU NEED:
Large Skillet
Griddle (optional)
Spoon
Knife
Small Microwaveable Bowl
Whisk
Chef's Knife
Ladle or a measuring cup
Small Sock Monkey Mascot (optional)
WHAT YOU DO:
1. Fully heat Olive Oil in Large Skillet over Medium High heat. Add the chopped Onions & saute stirring frequently, until they become tender & translucent (about 5-7 min). Reduce Heat to Medium.
2. Add the Spinach & saute until it starts to wilt (about 3-5 min)
3. If you are using a Griddle, Pre Heat to Medium heat. Otherwise you can use the same large skillet you used for the Onion & Spinach
4. Microwave the Butter & Miso (optional) for about 1 minute at no more than 50% power. You probably want to do in 30 sec intervals to avoid the potential of a mess. Once the Butter is melted, stir to incorporate the Miso as best as you can.
5. While the butter is in the Microwave, measure & whisk together the dry ingredients (Flour, Salt, Baking Soda, Sugar.)
6. Cut the Avocado in half length wise. Discard of the pit. Scoop out the flesh with a spoon. Then slice the Avocado.
 |
| A much smaller knife will do, I just used this big knife since I had used it to chop the onions |
7. Whisk together the Wet ingredients (Eggs & Milk.) Then mix in the Butter-Miso.
8. Mix your Wet ingredients into your Dry ingredients until fully incorporated. The batter should have the consistency of slightly thick paint. If yours is too thin, then add 1-2 T of Flour. If too thick, then add 1-2 T of Milk
9. Now add the Sauteed Spinach & Onions to your Pancake batter.
10. Using a Ladle, carefully ladle about 1/2 c worth of the Spinach-Onion Pancake batter onto your Griddle trying to maximize your space.
11. Working quickly, add 1-2 Avocado slices & about 1 T of Feta cheese per pancake.
12. Cook until the pancake surface is filled with bubbles (around 4-5 min), then carefully flip to the other side & cook for another 4-5 minutes
13. Cook Avocado-Feta side down until the Feta has a nice brown crust to it.
14. Enjoy as is, or with a smear of Hummus
It definitely takes an 'adventuresome monkey' to make these. But 'every monkey' should give these a try! It is time to smash your preconceived notions that pancakes are to be sweet & syrupy & only enjoyed at breakfast!
You could also sprinkle some sunflower seeds or crushed walnuts when you added the avocado-feta.
There you have it. 'Anymonkeycan' make 'Spinach & Onion Pancakes with Avocado & Feta'...I mean 'Greek Griddle Cakes' because 'this monkey' just did!
Until next time, your favorite neighborweb monkey!
-------------------------------------------------------------------------
(Printer friendly version)
Greek Griddle Cakes
2 c Fresh Spinach (washed with large stems removed) or 10 oz frozen chopped spinach, thawed & well drained
1/2 Red Onion - chopped coarsely
2 c White Whole Wheat Flour
2-3 T Olive Oil
1/2 t Baking Soda
1-2 t Kosher Salt
1 T Miso Paste (optional)
1 T Sugar
1.5 to 2 c Whole Milk
2 Eggs
2-3 T Butter -Melted
1-2 Avocados - sliced
1/2 c Feta Cheese - crumbles
WHAT ELSE YOU NEED:
Large Skillet
Griddle (optional)
Spoon
Knife
Small Microwaveable Bowl
Whisk
Chef's Knife
Ladle or a measuring cup
WHAT YOU DO:
1. Fully heat Olive Oil in Large Skillet over Medium High heat. Add the chopped Onions & saute stirring frequently, until they become tender & translucent (about 5-7 min). Reduce Heat to Medium.
2. Add the Spinach & saute until it starts to wilt (about 3-5 min)
3. If you are using a Griddle, Pre Heat to Medium heat. Otherwise you can use the same large skillet you used for the Onion & spinach
4. Microwave the Butter & Miso (optional) for about 1 minute at no more than 50% power. You probably want to do in 30 sec intervals to avoid the potential of a mess. Once the butter is melted, stir to incorporate the Miso as best as you can.
5. While the butter is in the Microwave, measure & whisk together the dry ingredients.
6. Cut the Avocado in half length wise. Discard of the pit. Scoop out the flesh with a spoon. Then slice the avocado.
7. Whisk together the Eggs & Milk. Then mix in the Butter-Miso.
8. Mix your Wet ingredients into your Dry ingredients until fully incorporated. The batter should have the consistency of slightly thick paint. If yours is too thin, then add 1-2 T of flour. If too thick, then add 1-2 T of milk
9. Now add the Sauteed Spinach & Onions to your Pancake batter.
10. Using a Ladle, carefully Ladle about 1/2 c worth of the Spinach-Onion Pancake batter onto your Griddle trying to maximize your space.
11. Working quickly, add 1-2 Avocado slices & about 1 T of Feta cheese per pancake.
12. Cook until the pancake surface is filled with bubbles (around 4-5 min), then carefully flip to the other side & cook for another 4-5 minutes
13. Cook Avocado-Feta side down until the Feta has a nice brown crust to it.
14. Enjoy as is, or with a smear of Hummus
No comments:
Post a Comment