Spinach Garlic and Rosemary Griddlecakes
Elevate your brunch game with these savory Spinach, Garlic, and Rosemary Griddlecakes—a delightful twist on classic pancakes that’s brimming with earthy flavor and wholesome ingredients. These golden, pan-fried cakes combine fresh spinach, aromatic garlic, and fragrant rosemary folded into a light batter enriched with Parmesan cheese for a touch of nutty richness. With a crispy exterior and tender, fluffy center, they're perfect for a cozy morning or a sophisticated side dish to accompany soups and salads. Ready in just 35 minutes and made with pantry-friendly staples like flour, milk, and eggs, these griddlecakes are as easy to prepare as they are versatile. Serve them warm with a dollop of sour cream or an extra sprinkle of cheese for a refined upgrade to your breakfast or brunch spread.
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Recipe Information
Ingredients
- 2 cups Fresh spinach
- 2 Garlic cloves
- 1 teaspoon Fresh rosemary
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 0.75 cup Milk
- 1 Egg
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
Instructions
Wash the fresh spinach thoroughly and pat it dry. Finely chop the spinach and set aside.
Mince the garlic cloves and finely chop the fresh rosemary.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper.
In a separate bowl, whisk together the milk and egg until well combined. Add the grated Parmesan cheese and mix.
Gradually pour the wet mixture into the bowl with the dry ingredients, stirring until just combined. Be careful not to overmix.
Fold the chopped spinach, minced garlic, and fresh rosemary into the batter.
Heat 1 tablespoon of olive oil and 1/2 tablespoon of butter in a large non-stick skillet or griddle over medium heat.
Spoon about 1/4 cup of batter onto the skillet for each griddlecake, spreading it slightly with the back of the spoon to form an even circle.
Cook for 2-3 minutes, or until the edges appear set and bubbles form on the surface. Flip the griddlecake and cook for another 2-3 minutes, or until golden brown and cooked through.
Transfer the cooked griddlecakes to a serving plate and keep warm. Repeat with the remaining batter, adding the remaining olive oil and butter to the skillet as needed.
Serve the Spinach Garlic and Rosemary Griddlecakes warm, optionally topped with a dollop of sour cream or additional grated Parmesan cheese.
Nutrition Facts
Calories |
271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 511 mg | 22% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.3 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 136 mg | 10% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 113 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
