'Shamrock' Green Pancakes with Maple Berry Compote

Equipment

Ingredients

Instructions

1. 1
   First, prepare the maple berry compote: In a small saucepan, combine mixed berries, 1/4 cup maple syrup, and lemon juice. Bring to a simmer over medium heat, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until berries have softened and the sauce has thickened slightly. Set aside to keep warm or gently reheat before serving.
2. 2
   In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine milk, egg, and melted butter. In a blender, combine the wet ingredients with the fresh spinach leaves. Blend until completely smooth and the mixture is vibrant green.
3. 3
   Pour the wet green mixture into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix, as this can lead to tough pancakes.
4. 4
   Heat a lightly buttered griddle or large non-stick skillet over medium-low heat. Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set, and the bottom is golden brown. Flip and cook for another 1-2 minutes until cooked through.
5. 5
   Transfer cooked pancakes to a plate and keep warm while you continue cooking the remaining batter. Repeat with remaining batter, adding more butter to the griddle as needed.
6. 6
   Serve stacks of warm green pancakes immediately, topped generously with the maple berry compote. Drizzle with extra maple syrup and add a dollop of whipped cream or Greek yogurt if desired.

Nutrition

Frequently Asked Questions