Ah! It's summer! OK, it's felt like summer long before this in Florida. But we've had a fabulous weekend so far, including but not limited to: swimming in the pool while clouds created shade, watching Nora eat corn-on-the-cob successfully, spending a few extra moments together while we aren't focused on work (Well, I did get up and grade this morning. Didn't want to have to do it all tomorrow.), and enjoying a couple of shorter bike rides on our new-er tandem bike. We're quite the parade with the trailer hitched on the back.
I love the potato quinoa pancake recipe from Vegetarian Ireland. And I wondered if I couldn't add lots more food value to them and make them great toddler finger food if I added some spinach that I stocked up on when it was on sale at Aldi. So I did.
Spinach Potato Quinoa Pancakes
1 cup onion, diced
2 garlic cloves, minced
3 cups mashed potatoes
4 cups tight-packed spinach (Cut the pile in half if it's not baby spinach.)
1/2 teaspoon salt
1/2 Tablespoon Italian Seasoning
1 teaspoon paprika
1/2 cup cottage cheese (optional)
2 cups quinoa
2 eggs, beaten
Saute onions in a touch of olive oil until translucent. Add garlic and other seasonings, Add spinach and cook down. Stir in potatoes and quinoa, lastly cottage cheese and eggs.
Heat a griddle to 350 degrees. Use two soup spoons or whatever devices you prefer to spoon mixture onto griddle and shape into patties. Mine were about two inches in diameter.
I have been craving these since the first time I made them. The original recipe came from Allrecipes.com for Louisiana Sweet Potato Pancakes. Now I have to tell you, I was raised in Louisiana, and I did not have the opportunity to try such a fabulous item. But I'm so glad I've found them now!
Sift together flour, baking powder, sugar and salt. Beat egg whites until stiff but not dry. Set aside. Beat egg yolks until thick and lemon colored. Continue beating adding milk and oil. Add dry ingredients and beat until smooth. Fold in beaten egg whites. Pour 1 cup batter on preheated grid. Close unit and bake until light goes out (about 5 minutes). Makes 8 large waffles.
This is absolutely the easiest recipe ever. I used a recipe for regular pancakes. I chose to pass on the "Buttermilk Pancake" recipes because buttermilk is so expensive. After all, what will you do with the rest of the drink when you have made your pancakes? There might be a lot left. Moreover, I want to make pancakes when I want them and do not want to worry about whether or not I have all the ingredients. Naturally, I also like to be able to control the fat in my foods as well. So, I used a regular recipe that used regular milk and whole beat eggs. I like fast cooking adventures and don't have the patience for beating egg whites and folding them into the batter. Nevertheless, use the recipe you are happiest with when creating pancakes from the heart.
Have you ever walked up to a counter at a restaurant and felt as if the people behind the counter were reading your mind and knew exactly what you wanted? Of course it sounds impossible, but that was the way I felt when I arrived for brunch at Ethos Vegan Kitchen with Paul and my folks on Father's Day.