Spinach Pancakes Recipe With Cream Cheese, Avocado & Smoked Salmon: A Tasty, Healthy Chef-Inspired Recipe by Chef Bart van Olphen
Getting children to eat their greens can be a challenge – I speak from experience. These spinach pancakes, which I make with my two youngest children, Juul and Ties, are always a big hit. In fact, they’re great for hiding all kinds of leafy vegetables. This recipe is from my cookbook, Veggies & Fish: Inspired New Recipes for Plant-Forward Pescatarian. Cooking.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- generous 3 cups spinach
- 1 cup milk
- 3 eggs
- 1 cup all-purpose flour
- 1 red onion, sliced into rings
- juice of 1 lime
- 1 1/2 tablespoons butter
- scant 1/2 cup (7 tablespoons) cream cheese
- 1 avocado, pitted, peeled and diced
- about 5 ounces cold-smoked wild sockeye salmon
- 6 cherry tomatoes, quartered
- handful of arugula leaves
- 3 dill sprigs, leaves only, coarsely chopped
- extra virgin olive oil
Here's how to make it:
- Purée the spinach and milk with an immersion blender or in a food processor. Mix in one of the eggs, followed by the flour. Season with a pinch of salt. Set the batter aside.
- Combine the red onion and lime juice in a small bowl. Let stand for 10 minutes before draining off the liquid. Set aside.
- Meanwhile, bring enough water to cover the remaining two eggs to a boil in a small pot. Add the eggs and cook for about 8 minutes, until hard-boiled. Cool them under cold running water, then peel. Press them through a sieve using the back of a spoon. Set aside.
- Melt half of the butter in a medium frying pan over medium-high heat and swirl to evenly coat the pan. Pour half of the batter into the pan and cook until the bottom is golden brown, 2 to 3 minutes. Put a lid on after about 1 minute so the top sets. Transfer the pancake to a plate and keep warm. Repeat with the remaining butter and batter.
- Spread the pancakes with cream cheese and scatter on the avocado. Top with the smoked salmon and tomato, followed by the marinated onion, arugula and dill. Drizzle with olive oil and finish with a sprinkling of egg and freshly ground pepper.
Recipe from Veggies and Fish: Inspired New Recipes for Plant-Forward Pescatarian Cooking© 2020 by Bart van Olphen. Photographs copyright © 2020 by David Loftus. Reprinted by permission of the publisher, The Experiment.
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