Green Pancakes for Spring

Ok, so it’s not really spring yet. But there were a couple nice days and spring normally begins in February, right? Just in NorCal I guess. However, the weather encouraged me to flip through the spring section of my nifty new cookbook, and I found a recipe for Green Pancakes. I adjusted slightly based on what was in my fridge, as per usual, namely substituting kale for chard, but the basic concept is the same.

Green Pancakes
1/2 cup flour
salt
pepper
2 eggs
2 cloves garlic, minced
1/4 cup onion, thinly sliced
1/4 cup milk
2-3 large kale leaves, chopped into little pieces

Mix the flour, salt, and pepper together. Add the eggs, garlic, and milk, and beat until smooth. Let the batter rest a little bit. While the batter is resting, chop the onions and the kale. After about 30 minutes, fold both of those into the batter. Heat olive oil on a frying pan. Place some of the batter (about a 1/3 cup) on the frying pan and spread it out so its flat and pancake-shaped. Once the bottom begins to brown, flip it over and cook the other side. Place on a paper towel-lined plate to soak up extra oil. Serve warm.

kale pancakes

These were good, and very light, but oddly bland. Maybe I didn’t add enough salt and pepper, or garlic. I added ketchup or blue cheese to the pancakes, and that improved them immensely. I feel like I should recommend the blue cheese in particular, but, honestly, I love ketchup so its up to you. I had this with red wine, a Bordeaux actually, but white might be better. Song of week: La Tortura by Shakira. Anyone who has been in a confusing, doomed, or complicated relationship or couldn’t stop with the feelings even when they wanted to (aka basically everyone) can appreciate this song. Also, it’s just awesome.

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