The Cookbook
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SPINACH PANCAKES
You’d be surprised how good these are. A little sweeter and healthier than normal pancakes but my wife loves them. You can taste most of the ingredients in each bite.
Ingredients
1 cup old-fashioned oats (use gluten-free oats if needed)
1 cup spinach, packed
1 ripe banana
1 egg or flax egg
1/2 cup milk of choice – regular, coconut, almond, hemp, etc
2 tablespoon oil – coconut or olive
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon saltInstructions
In a blender, place the oats and pulse on medium speed for 30 seconds or until oats are a chunky flour consistency. You will blend them all the way up in the next step, so the oats don’t have to be perfectly even right now.
Add in the spinach, banana, egg, milk, oil, cinnamon and vanilla extract and blend on high for 30-60 seconds or until batter is completely smooth and the spinach is completely broken down, scraping down the sides of the blender if needed.
Add in the baking powder and salt and blend on low for 20 seconds.
Heat a non-stick pan or pancake griddle over medium to medium-low heat. Pour 1/4 cup of batter onto the pan and cook for 2-3 minutes or until tiny bubbles appear on the outside of the pancake. Flip and cook for an additional 2 minutes. If batter gets too thick, add in a tablespoon at a time of milk and re-blend until you have the right consistency.
Transfer pancakes to a cooling rack and repeat the process until you have used all of the batter.
Note: Bacon and Hash Browns optional
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Spinach is good for you. MFR is still asleep so I snuck out to the car where I was hiding the stuff. Assembled Easter baskets for MFR and The Princess. Just little ones with a solid chocolate bunny and some jelly beans.
And of course that fake grass. Sadly on one the jelly beans all got kind of lost in the grass.
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We upped our pizza game this weekend.
Learned that our gas oven goes up to almost 600. That plus a good pizza dough recipe translated into great results:
Breakfast pizza Saturday morning:
Pizza stone is still on the way. Curious how that’ll change things
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Chili.
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"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
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Please love yourself.
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@Aqua-Letifer said in The Cookbook:
@brenda said in The Cookbook:
Is that a biscuit I see atop that chili?
Cornbread!
Thank God! At first look, I thought it was mashed potatoes, and I thought, "Whatever...."
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I've done that, too. Not really recommended but hey, it's edible.
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@Optimistic absolutely - it’s Ken Forkish’s recipe from his book Flour Water Salt Yeast.
This particular recipe is his overnight dough.
Start with flour, use 70% water (by weight), 2% salt, 0.01% yeast.
So for 1000g flour (white - ideally 00), use 700g water, 20g salt, and 1/4 tsp yeast.
That’s a very small amount of yeast, so you have to let it sit at room temp overnight (12 hours).
Shape into balls and refrigerate. Forkish recommends gentle handling of the risen dough after the rise, so you don’t want all the gas to escape.
It’s also a high hydration dough, so kinda sticky and hard to handle.
Happy to clarify.
