Cinnamon Spiced Swiss Chard Pancakes Recipes

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CINNAMON-SPICED SWISS CHARD PANCAKES



Cinnamon-Spiced Swiss Chard Pancakes image

Categories     Onion     Appetizer     Fry     Passover     Spring     Kosher     Cinnamon     Chard     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 to 6

Number Of Ingredients 10

2 bunches Swiss chard, stems cut away, leaves rinsed, chopped
4 large eggs, beaten to blend
1 cup chopped onion
1/2 cup unsalted matzo meal
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground black pepper
5 tablespoons (about) olive oil
Lemon wedges

Steps:

  • Stir chard with any water still clinging to leaves in large pot over medium-high heat until just wilted but still green, about 3 minutes. Place in sieve; press out moisture. Cool completely.
  • Combine eggs, onion, matzo meal, cinnamon, salt, allspice and pepper in medium bowl; blend well. Mix in chard.
  • Preheat oven to 300°F. Place baking sheet in oven. Heat 3 tablespoons olive oil in heavy medium skillet over medium heat. Working in batches, drop heaping 1 tablespoon Swiss chard mixture for each pancake into skillet; flatten to 1/2-inch thickness. Fry pancakes until golden brown and cooked through, adding more olive oil to skillet as necessary, about 3 minutes per side. Transfer pancakes to baking sheet in oven to keep warm after each batch. Serve pancakes warm with lemon wedges.

PUMPKIN SPICE PANCAKES



Pumpkin Spice Pancakes image

A great way to make use of that extra can of pumpkin

Provided by Katie Workman

Categories     Breakfast

Time 25m

Number Of Ingredients 13

1 ½ cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ kosher or coarse salt
2 large eggs
¾ cup canned pumpkin puree (not pumpkin pie filling)
¾ cup whole milk
¾ cup half-and-half
Vegetable or canola oil (for cooking the pancakes)
Butter or maple syrup (to serve)

Steps:

  • In a medium sized bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, cloves, and salt.
  • In another medium-sized bowl whisk the eggs lightly, then add the pumpkin, milk and half-and-half and whisk to blend. Add the liquid ingredients to the dry and whisk until just combined.
  • Heat a large skillet over medium high heat and lightly oil the pan. Add the pancake batter in ¼ cup portions, using the cup or a spoon to spread out the batter a bit (it is thick). Cook the pancakes for about 2 minutes per side until they are nicely browned and cooked through. Serve it with butter or syrup, or both - seriously both if you want a huge treat.

Nutrition Facts : Calories 345 kcal, Carbohydrate 55 g, Protein 11 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 103 mg, Sodium 75 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving

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