Red Spinach Pancakes

I'm home alone for a little while as my husband has left on his summer holiday. He is going to the UK for a wedding and to see his friends and family. I, meanwhile, am here in Hong Kong, working again. The beginning of the school year is busy, and I am spending late nights at work. I don't have much time for making meals. And now that Anthony is gone I don't feel as much motivation, either! Producing a big meal seems a waste. Instead I'm eating simple things such as these vegetable pancakes.

With the hubby away, I also like to try out new vegetables. Check out this vibrant red spinach.


You can use any vegetable in these pancakes, just grate or chop it finely. Soft veggies such as courgette need less cooking time, whereas harder ones like carrots, potatoes, or parsnips would need longer. If the vegetables are quite moist, try to squeeze out most of the water before adding the other pancake ingredients.

Red Spinach Pancakes
adapted from Food Matters by Mark Bittman
makes 5 pancakes

50 g red Chinese spinach (yields about 1 c when finely chopped)
2 T chopped scallions (green onions, or spring onions), from one long stalk
salt and pepper
1 egg
1/2 c (60 g) whole wheat flour
olive oil

Mix together the chopped spinach, scallions, salt, pepper, egg, and 1/4 c (30 g) of the flour. Mix well and add the rest of the flour if the batter is too wet. aim to have it stick together firmly.

Heat a pan with some olive oil.
Spoon some of the batter into the hot pan and press into a round, flat shape using a spatula. Cook for 4 minutes, then flip gently and cook for 3 minutes on the other side.
Repeat with the rest of the batter.

Serve with plain yogurt.

Have you tried out any new foods recently?