Savoury buttermilk pancakes with Anjou greens & shiso salsa
Prep time 20 min
Total time 7 min
Serves 2
If, like me, you can’t resist all the Anjou greens available on Marketplace, you’ll need a couple of recipes to make good use of all that leafy stuff. I bet you’ll love these fluffy green pancakes. It’s a perfect recipe for a weekday meal, weekend family breakfast, or brunch amongst friends. Plus, it’s really healthy and quick to prepare!
- Marie des neiges Magnan
Ingredients
Pancakes:
Note: The greens are very interchangeable, so feel free to substitute any with the others.
- 3 eggs
- 1 ½ cups whole wheat flour from La Seigneurie des Aulnaies
- 2 tsp. baking powder
- ½ tsp. salt
- Butter (to cook the pancakes)
- Crème fraîche
- Zest of one lime
Salsa:
Instructions
- Combine the spinach, chard, mustard greens, shiso, chopped onion, and buttermilk in a food processor to get a green concoction with finely blended leafy greens.
- In a medium bowl, lightly whisk the eggs. Add the green concoction, flour, baking powder, and salt, and stir until just combined. Don’t over-stir, since this could keep your pancakes from rising and make them less fluffy.
- For the salsa, in another bowl, mix the diced tomato, chopped onion, shiso, and lime juice. Add salt and pepper to taste. Set aside for garnishing your finished pancakes.
- Heat a frying pan over medium heat and drop a small knob of butter in there to melt. Add a bit of pancake mix (more or less depending on how big you want your pancakes). Cook on one side and flip to cook on other side when done, or when air bubbles start to pop through the uncooked side. Make them about 10 cm in diameter, and you should have enough mix for 8 to 10 pancakes.
- Serve with crème fraîche, salsa, and lime zest as you like.
Bon appétit!