… Lately I’m experimenting on pancakes with the intention to make spinach a little bit more attractive for my kids. So I developed this receipt of buckwheat spinach super green pancakes with a knife point of green matcha powder to give my pancakes a healthier and greener nutritional aspect. They are really very delicious but I guess the color is frightening my kids – I do not know why because they enjoy eating green or blue M&Ms and stuff like that … (Something is wrong here!) Maybe these super green pancakes are only for grown-ups! At the moment I prefer to pair them in a classic way with fried eggs, finely grated parmesan cheese and a splash of truffle oil and fleur de sel and fresh ground black pepper. Green & delicious! FOR ABOUT 8 PANCAKES FOR 4 PERSONS
250 g deep-frozen spinach, defrosted
25 g buckwheat flour
25 g crème fraiche
1 knife point green matcha powder
1/2 a teaspoon fleur de sel
fresh ground black pepper
4 –8 eggs
truffle oil (if you like)
14 In a bowl mix all ingredients thoroughly with a blender. (Please note: There’s no need to press out the water of the defrosted spinach because it contains a lot of minerals from this vegetable and you will need the liquid for the dough anyway.)
13 Put one or two small non-stick frying pan(s) on a medium heat and
12 add a little bit of butter.
11 When the butter is melted and the pan(s) is/are hot,
10 fill the pancake dough in the pan(s.)
9 Turn the pancakes when they start to show up little bubbles on the surface (and when they move back and forth when you move the pan.)
8 Fry from the other side.
7 Transfer to a plate and
6 proceed like this with the remaining dough.
5 Then add again a little bit of butter in your pan(s) and
4 fry the eggs;
3 disperse some fleur de sel on each egg.
2 Serve eggs with pancakes by grating finely parmesan cheese onto all.
1 Serve each potion with a splash of truffle oil (if wished…)