Happy Saint Paddy’s Day, folks. That is, if you happen to be Irish and happen to do something special on this day. I am less than thirty percent Irish… I think. I know I am mainly Polish and German, with a dash of Swedish and Irish for good luck. I am little foggy on the percentages.
When growing up, my Polish Mom always made us corned beef, cabbage, potatoes, and carrots to honor the side of my Dad’s family that contains the Irish genes we all inherited.
Although, little did I know, the corned beef was really smoked butt. I actually never had corned beef until I went off to college. I can say that I honestly like both just the same.
This year, I bought this little hunk of corned beef from Trader Joe’s. I am boiling up some cabbage, potatoes, and carrots just like my Mom did for us growing up too! I am going to try and give Andy some of our meal and see if he likes it. If he doesn’t, I have a back-up plan for his dinner.
These little green beauties!
Each silver dollar pancake is a beautiful green color because it is packed with fresh spinach. Parents or spouses to veggie haters, this is the way to get them to eat vegetables. Everybody has an inner Leslie Knope inside them that looooves breakfast food any time of day. Plus, little hands love little mini perfect-for-them sized foods. And what adult doesn’t love to pretend they are a giant?
Just a little side note before we plow into the recipe. I always hated making pancakes because I could never get them to be perfect equal circles. Sad to admit, but true. I got this handy dandy Batter Dispenser from OXO and it is a revelation. Perfect pancakes every time! It doesn’t take up much kitchen space either. Just sayin’ if you are like I was, try this little tool.
Recipe slightly adapted from Weelicious.
Green Silver Dollar Pancakes
- 1 cup packed fresh spinach
- 1 cup buttermilk
- 1 Tablespoon Lemon Juice
- Zest from 1 Lemon
- 1 large egg
- 1 tablespoon oil
- 1 cup white whole wheat flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Combine the spinach, egg, buttermilk, lemon juice, lemon zest, and oil in a blender. Puree until completely liquefied.
In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
Pour the wet ingredients into the dry. Stir to combine. Stop stirring as soon as no flour bits remain.
Grease a large skillet with butter or oil. Heat over medium/low for a minute. Add about a heaping tablespoon of batter for one pancake to the pan. Cook for two minutes, flip, and then cook for two more minutes.
Note: These pancakes freeze and reheat very well so don’t waste any leftovers you have at the end.