Thursday, August 2, 2012

Spinach-Scallion Pancakes

I whipped these up last week as a fun, Asian-inspired side dish. They were super easy and quite tasty with some spicy salsa and hot sauce on top! I even tried a bit of soy sauce as a dipping option, and that made for an even stronger Asian taste. :) Mmmm. Gotta love easy and yummy!

From Everyday Happy Herbivore by Lindsay Nixon
3/4 cup cornmeal
1/4 cup whole wheat flour
1 tsp baking soda
1/4 tsp salt
1 cup nondairy milk
2 cups coarsely chopped spinach
5 scallions, sliced
1/2 tsp hot sauce
cayenne powder, to taste (optional)

"1. Whisk cornmeal, baking soda, and salt together.
2. Add nondairy milk and stir until almost combined.
3. Add spinach, scallions, and hot sauce, mixing until well combined. If you want a spicy pancake, add more hot sauce or cayenne powder and let the batter rest for 10 to 15 minutes.
4. If your batter appears to be too runny (it should be thick - thicker than regular pancake batter), add more cornmeal.
5. Meanwhile, heat a nonstick skillet or lightly grease a regular skillet. You'll know it's ready when you drop a little water on it and it bubbles.
6. Reduce heat to medium.
7. Add exactly 1/4 cup the mixture onto the skillet, and then spread around into a pancake, about double the size of what it looked like when you first plopped it down. 
8. Once the bottom side is cooked, about 30-45 seconds, flip it over. It's ready when you can slide the spatula underneath. 
9. Cook on the other side for 30-45 seconds, the flip back over and press down using the back of the spatula. Flip and repeat a few more times, making sure it's cooked through. Repeat."  

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