Amazing how things can change in just a few short months. When I last posted months ago the world was only just starting to hear news from China about a thing called Covid-19. Roll forward a few months and now the whole planet is facing a global pandemic. Lock downs have become the new norm, and we are learning a new lexicon of terms like flattening the curve, social distancing, and PPE’s (personal protective equipment).

Living in New Zealand I feel very fortunate that our government has taken pre emptive action to try and control the outbreak of Covid-19 here, which is starting to show results. On a daily basis I read with sadness and disbelief what is happening to many overseas countries and their people. At some point in the future when this pandemic is finally over, I hope the world will be able to get back to some sort of normalcy. But also that important lessons will have been learned and the world will be a better place for everyone.

Now on to the food! This is a great recipe from Jen Pomeroy at The Modern Mess for getting the kids involved in the kitchen. Plus it definitely supplies your 5+ a day of vegetables all in one go.

Notes from Jen - This recipe makes lots of pancakes but they freeze well and the mix keeps covered in the fridge for a few days too, as do the cooked, covered pancakes. Great as a breakfast, lunch or dinner.

Enjoy!

GREEN PANCAKES WITH YOUR FAVOURITE TOPPINGS
Recipe by Jen Pomeroy - The Modern Mess

INGREDIENTS

Pancakes
3 eggs
2 c milk of choice
2 c flour or choice
1 onion, peeled & chopped
2 cloves garlic, peeled
1 c herbs – parsley, chives, dill, coriander, celery leaves, a little oregano, mint, basil, lovage, sorrel, carrot tops etc
1 tsp salt
2 c packed greens – spinach, kale, silverbeet – about 100g
black pepper, ground

Toppings
salad greens
vegetable salad, shredded
legumes, like puy lentils
poached eggs
slow cooked tomatoes
greek yoghurt
herbs

METHOD

Pancakes
You can use a GF flour blend to make these gluten free. Sometimes I do half plain flour half chickpea flour. The last time I made these I only had one cup of milk so I used half a cup of yoghurt and topped it up with water. I have also used half milk half buttermilk.

While you are making the batter, heat a frypan on a low heat. This helps to heat it evenly and you can keep the first pancake!

Place all ingredients in a blender and blend until smooth.

Turn the frypan up to a medium heat, and add ghee or oil or butter or whatever you fancy. Add a small ladle of the pancake mixture to the frypan and roll around to cover the base. Flip the pancake when a few bubbles start to appear. When cooked keep warm in a low oven while you cook some more.

Toppings
The toppings can be anything you have in the fridge or pantry. I like to use salad greens or a shredded vegetable salad, plus legumes like cooked puy lentils or a poached egg or both. Cheese is also good. I always include something tomato based like slow cooked toms or fresh tomato and I quite like a dollop of Greek yoghurt. Anything goes when putting together the toppings.

Makes 8 x 20 cm pancakes – make them whatever size you like.