Savory Green Herb Pancakes Three Ways
While perfect for St. Patrick's Day, these pancakes are good anytime of the year. Blending healthy kale, cilantro, chives, and basil into a light and fluffy pancake batter, they make a hearty breakfast, delightful lunch, or verdant dinner when topped with savory garnishes like lime butter and pomegranate arils, feta-yoghurt sauce with fresh dill, and fried eggs and pico de gallo. So many variations, so little time. Start flipping!
Ingredients
- 2 cups kale
- 1 cup fresh cilantro leaves
- 1 cup fresh chive stocks
- 1 cup fresh basil leaves
- 3 green onions, chopped
- 1 1/3 cup buttermilk
- 1 whole egg
- 3/4 cup + 2 tbsp. all-purpose flour
- 1 1/2 tbsp. baking powder
- 1/2 tsp. kosher salt
- 1 tsp. ground cumin
- 1 egg white
- olive or vegetable oil, for frying
- Lime Butter (1/2 cup unsalted butter, 1 tsp. lime zest, 1 tbsp. lime juice, 1 tsp. salt)
- Feta-Yoghurt Sauce with Dill (1 cup yogurt, 1/4 cup feta,1 tsp. kosher salt, 2 tbsp. dill, 1 minced garlic clove, 1 tbsp. lime juice)
- Pomegranate arils
- Fried eggs
- Pico de gallo (Chopped fresh tomatoes, cilantro, red onion, jalapenos, lime juice, and salt)
For Pancakes:
Toppings:
Instructions
- In a food processor, puree the kale, cilantro, chives, basil and green onions.
- Add egg and buttermilk, and puree until smooth.
- In a medium-sized mixing bowl, whisk together flour, baking powder, salt, and cumin.
- Stir in kale and herb mixture.
- In a separate, very clean bowl, whisk egg white until soft peak form.
- Gently fold egg white into the kale, herb, and flour mixture.
- Heat a pan or griddle to medium high. Cook pancakes about 1-2 minutes on each side or until lightly browned.
- Top with the garnishes of your choosing.
