The first market of the season is coming up in just one week, and we can't wait to get the early crops out on your tables. We hope this recipe from the NY Times will help spinach and scallions sneak into your breakfast next week.
Note: Try coconut oil in place of canola oil, and if you don't have buttermilk, just put 1 tablespoon of lemon juice or white wine vinegar into 1 cup of milk or cream and let it sit on the counter for 5-10 minutes, and, as if by magic, you will have yourself some buttermilk.
1 1/2 cups (200 grams) whole-wheat flour or whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon turmeric
2 tablespoons (30 grams) toasted sesame seeds or black sesame seeds
1 cup buttermilk
1 cup milk
2 tablespoons canola oil
1 1/2 cups (300 grams) cooked brown rice
1 bunch scallions, sliced
6 ounces spinach leaves (baby spinach or stemmed bunch spinach)
2 ounces (1/2 cup) crumbled feta1.
Sift together the flour, baking powder, baking soda, salt and turmeric. Stir in the sesame seeds.
2. In a separate bowl, beat the eggs and whisk in the buttermilk, milk and canola oil. Quickly whisk in the flour mixture and fold in the brown rice and scallions.
3. Steam the spinach over 1 inch of boiling water for 2 minutes, or just until wilted. Rinse with cold water, squeeze out excess water and chop. Stir into the pancake batter, along with the feta.
4. Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Cook until they are brown on the edges and bubbles break through, 3 to 4 minutes, then carefully slide a spatula underneath and flip them over. Cook on the other side until pancakes are nicely browned. Serve hot.
Yield: 16 pancakes
Advance preparation: The pancakes can be frozen for a few months and keep for a couple of days in the refrigerator. Reheat in a low oven or in a microwave.
Nutritional information per pancake: 120 calories; 5 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 28 milligrams cholesterol; 15 grams carbohydrates; 2 grams dietary fiber; 286 milligrams sodium; 5 grams protein