Green Cakes

Crazy Healthy, Super Fast, Wicked Yummy Green Cakes (that kids will actually eat!)

This recipe is a go-to in my household on nights when swim practice runs late, or a day in the garden gets away from us, or when something really weird happens to your chickens and turns you away from cooking foul for several months... (I'll save that for a different post ;) 

Keep these in mind in the coming spring months when your spinach and kale start to produce! 

(I'm reserved from calling them pancakes because they are sooo much more than a pancake and can be dressed up into a really beautiful savory dish).  You can play with the greens you choose to use, spinach, kale, rainbow chard...whatever your harvest or tastebuds call for.  And you can play with the variations: add bacon, cheese, corn, anything!  My point is that the batter is effortless and foolproof. I've made so many variations of these Green Cakes and everytime they are wonderful. In summer months they are the perfect vehicle for fresh herbs and veggies from the garden. 

Green Cakes

I hope your family enjoys them! 

Time: 25 minutes 

Yield: 10 4-inch green cakes

Ingredients

  • 1/2 LB Fresh Greens -  gather about 1/2 lb or 8 cups of washed greens (spinach, Swiss chard, kale)

  • 2 Shredded Carrots

  • 3/4 Cups Self Rising Flour

  • 1  Tablespoon Baking Powder

  • 1  Egg

  • 1  Egg White

  • 4  Tablespoons Melted Unsalted Butter

  • 1/2  Teaspoon Kosher Salt

  • 2/3  Cups Skim Milk

  • 3  Green Onions

  • Method

Wash, then wilt the greens with a splash of water. My favorite "mix of greens" combo is 1/3 spinach, 1/3 chard, 1/3 kale & 2 shredded carrots. Once greens are wilted, use your hands to squeeze as much moisture from the greens as possible, then chop. In a large mixing bowl add flour, baking powder, eggs, melted butter,salt, milk and mix until smooth. With a fork, mix in the greens, carrot and green onion.

In a frying pan, add about 1 tablespoon of olive oil over medium heat.  Spoon about 1/8 cup of batter to make one 4 inch pancake.  Cook for about 3 minutes on each side.  My mom taught me that a pancake is ready to flip once the edges start to bubble - "thank you mom" - this rule of thumb has never failed me!  The pancakes will have a beautiful golden color and your greens will be brilliantly green and shine inside the pancake!

Keep your pancakes warm while you use the rest of your batter to make your green pancakes.  

I always like to accompany my green pancakes with other in-season harvest veggies - like a tomato and cucumber salad with herb yogurt.

RecipesStephanie McDonoughchard, kale, spinach