I was invited to develop a pancake recipe for today’s “Stoneyfield Cook-a-thon” by blogging friend Marnely over at Cooking With Books. She is a spectacular baker and chef on Martha’s Vineyard, a place I have been wanting to visit for some time.
Also coming to the Pancake Party are Nutmeg Nanny, Food Hunters Guide, Hungry Food Love and Diabetic Foodie. Make sure to click on their links to see what they cooked up too! Added bonus? We are EACH giving away ONE case of Stonyfield Yogurt and ONE Stoneyfield Organic Yogurt cookbook!
Stoneyfield is organic. They were making organic yogurt long before “organic” was the new norm.When you buy Stoneyfield products, you support a vast network of practices aimed at keeping toxins out of the environment, reducing waste and greenhouse gas emissions, and keeping food and people healthy. See their farm to your table practices here, and how they got started as a company here.
I’m not a big fan of sweets for breakfast… so I decided to go savory with my pancakes by adding some spinach to the mix. On top of that I came up with a tangy cilantro-lime butter to brighten the flavor of the cakes, yum.
These green pancakes are easy to make and perfect for breakfast, lunch, a nice light dinner or just to snack on. The Stoneyfield Yogurt makes them moist, light and fluffy.
I just sold my house so I headed to my parents to cook the cakes. My Dad (80) had the awesome idea of using the end of a turkey baster for cutting the Cilantro-Lime butter pats and it worked like a charm.
The pancakes were so delicious! I could definitely see serving them with a side of bacon and/or topping a stack with a poached egg. That would send me over the moon!
Other ideas? Use the cakes in a Gyro plate with Stonyfield Tzatziki sauce, or as a Naan bread substitute with your favorite Indian dish and Stoneyfield Cucumber Raita.
Savory Spinach & Buttermilk Pancakes with Cilantro-Lime Butter
(adapted from Ina Garten’s pancake recipe)
Ingredients:
Pancakes-
3 cups fresh spinach, roughly chopped
1 1/2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons Kosher salt
1/2 cup Stonyfield yogurt
3/4 cup Buttermilk
2 extra-large eggs
1 teaspoons pure vanilla extract
Unsalted butter
Cherry Tomatoes- for plating
Butter-
8 tablespoons unsalted butter, at room temperature
1 lime, grated zest
1 teaspoon lime juice
1/4 teaspoon Kosher salt
1 tablespoon finely chopped fresh cilantro
Preparation:
Pancakes-
Wilt the spinach in a pan by adding 2 tablespoons of water and cooking on medium heat briefly. Drain. Cool. Squeeze excess water from the spinach.
Sift flour, sugar, baking powder, salt. In a separate bowl whisk milk, eggs, vanilla, yogurt.
Whisk the wet into the dry ingredients just until combined. Fold in the spinach. You can leave pancake batter lumpy, and cakes will be extra fluffy.
Cook as you would regular pancakes.
Butter-
Put the butter in a bowl and mash with a wooden spoon until it turns soft. Stir in the rest of the ingredients. Spread butter evenly onto a plate moulding it 1/4 inch high. Chill until firm. Use a baster top (remove bulb) to cut the pats. Save the leftover butter to add zest to future recipes.
Stack the cakes, top with butter and serve with cherry tomatoes, or favorite berries on the side.
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