The green color is from spinach and mint. The flavor of mint prevails.
Ingredients (from WP)
2 cups flour
3 tablespoons sugar
1 teaspoon kosher salt
2 tablespoons baking powder
2 large eggs, separated into whites and yolks
2 cups whole milk
7 ounces fresh spinach (we cooked spinach without adding water until wilted). Squeeze out as much moisture as possible
1/2 cup lightly packed fresh mint leaves with stems (1/2 ounce; use tender leaves and stems; avoid using dark, tough stems)
4 tablespoons (1/2 stick) unsalted butter, melted
Olive oil
1/2 cup fresh goat cheese, for serving (we used a mixture of goat cheese and Greek yogurt)
1/2 cup strawberry preserves, for serving (we did not use this)
1/2 cup roasted unsalted pumpkin seeds, for serving (we did not have this).
Version #2 with cake flour (no spinach)
1 cup AP flour
1 cup + 2 Tbs. Cake flour
3 tablespoons sugar
1 teaspoon kosher salt
2 tablespoons baking powder
2 large eggs separated (alternate use 1 whole egg plus one egg white)
2 cups whole milk
2 cups lightly packed fresh mint leaves (1 ounce; use tender leaves.)
4 tablespoons (1/2 stick) unsalted butter, melted
(This was the version we used 6/18/2022)
Directions:
Traditional method: Stir together the flour, sugar, salt and baking powder in a bowl.
Beat the egg whites in a separate, clean bowl, until they form stiff peaks. Combine milk, melted butter, spinach and mint in the vitamix blender and process until fully incorporated (#1). Add the egg yolks into the vitamix and whir again until mixture fully blended. Add the egg mixture into the flour and stir well. Gently fold the whipped egg whites in (all at once) (#2).
3 tablespoons sugar
1 teaspoon kosher salt
2 tablespoons baking powder
2 large eggs separated (alternate use 1 whole egg plus one egg white)
2 cups whole milk
2 cups lightly packed fresh mint leaves (1 ounce; use tender leaves.)
4 tablespoons (1/2 stick) unsalted butter, melted
(This was the version we used 6/18/2022)
Directions:
Traditional method: Stir together the flour, sugar, salt and baking powder in a bowl.
Beat the egg whites in a separate, clean bowl, until they form stiff peaks. Combine milk, melted butter, spinach and mint in the vitamix blender and process until fully incorporated (#1). Add the egg yolks into the vitamix and whir again until mixture fully blended. Add the egg mixture into the flour and stir well. Gently fold the whipped egg whites in (all at once) (#2).
Alternative method: This does not require the egg whites to be whipped separately and actually results in a fluffier pancake.
Stir together the flour, sugar, salt and baking powder in a bowl. Combine the milk, melted butter, spinach and mint in the vitamix blender and process until fully incorporated (#1). Add the whole egg and 1 egg white to the vitamix and whir it with the other ingredients until the mixture becomes fluffy. Add the egg mixture into the flour mixture and stir well.
Coat a small nonstick skillet lightly with the olive oil and heat over medium-high heat (#3).
Scoop up the batter (using the largest ice cream scoop) and pour into the center of the skillet.
Cook until browned in spots on the bottom side and bubbles have formed around the edges, 2 to 3 minutes.
Use a spatula (and wrist action) to flip the pancake to cook the second side. (#4). Repeat to use all the batter
Serve right away, topped with goat cheese (savory) and/or with strawberry preserves (sweet). Top with pumpkin seeds. (we used a mixture of goat cheese and Greek yogurt).
This is an amazingly good pancake. The green color is rather stunning. The flavor was very good, although we do not particularly taste spinach, mint flavor is quite nice. The texture was also pleasantly moist. We do not think the topping is not particularly needed. Perfect breakfast with Cappuccino.
Scoop up the batter (using the largest ice cream scoop) and pour into the center of the skillet.
Cook until browned in spots on the bottom side and bubbles have formed around the edges, 2 to 3 minutes.
Use a spatula (and wrist action) to flip the pancake to cook the second side. (#4). Repeat to use all the batter
Serve right away, topped with goat cheese (savory) and/or with strawberry preserves (sweet). Top with pumpkin seeds. (we used a mixture of goat cheese and Greek yogurt).
This is an amazingly good pancake. The green color is rather stunning. The flavor was very good, although we do not particularly taste spinach, mint flavor is quite nice. The texture was also pleasantly moist. We do not think the topping is not particularly needed. Perfect breakfast with Cappuccino.
