This is a great recipe as a do-ahead. Makes about 12 pancakes.
1 c. flour
4 eggs, divided
Salt and pepper
1 clove garlic, minced or pressed
1/2 c. whole milk
8 oz. spinach leaves, beet greens, or Swiss chard, finely chopped
Place flour in a bowl and make a well in the center. Add 2 whole eggs and 2 egg yolks, (save the 2 whites and refrigerate for later), then lightly stir-toss with the flour. A fork is a good tool for this step. Season with salt and pepper. Mix garlic with the milk and pour in slowly, whisking into the flour as you go. Mixture should be creamy and fairly lump-free.
Cover and refrigerate for at least 2 hours (or overnight).
When ready to make pancakes, fold in the greens. In a cold, clean bowl, beat the 2 egg whites with a until they form stiff peaks. Gently fold into the batter with a rubber spatula until well incorporated.
Heat 1 Tbsp. cooking oil or butter in the pancake pan or skillet. Place scoops of about 1/4 cup in the pan (don’t spread around and flatten).
Cook until edges are set and the pancakes are golden on the bottom before flipping. Takes about 3-5 minutes per side.
Garnish as desired with toppings such as diced ham, shredded cheese, chopped tomatoes, green onions, peppers, and sour cream, salsa, etc.
Recipe created or adapted by Liz Talley, Urban Graze
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