Spinach and Feta Pancakes


These are SO yummy! A couple years ago my sister bought me an Ebelskivers (stuffed pancakes) pan, and I LOVE it! I have used it many, many times to make pancakes stuffed with anything from chocolate, sausage, cinnamon apples, and even herbs for savory treats like these. You can fill these bad boys with anything you like; cheese, herbs, fruits, veggies, meats, etc.
I like to use these as an appetizer, a side dish with something like steak, or even pair them with a nice salad. My friends and family really enjoy them. If you don't have an ebelskivers pan, you can make them more like biscuits in a muffin pan. I unfortunately don't have a picture of these, but till try to post one as soon as I can. The picture you see is from Amazon, and I posted it so you can see what an Ebelskiver looks like.

Ingredients

Depending on how much spinach you desire, use 4-6 cups fresh spinach (stems removed) and chopped.
1 cup cake flour
2 1/2 teaspoons minced fresh oregano, or 1 teaspoon dried
1/2 teaspoon sugar
1/2 teaspoon baking powder
pinch of salt
2 large eggs, separated
1 cup whole milk
3 tablespoons unsalted butter, melted and slightly cooled
1/2 cup crumbled feta cheese (if you prefer a stronger flaver, try goat cheese)

*Makes about 21 pancakes*

~ If I'm not in the mood to make my own batter, I'll just use premade pancake mix and add the whole eggs, milk and oregano.

Directions

In a large bowl, whisk the flour, oregano, sugar, baking powder, and salt together. In a small bowl, whisk the egg yolks, then whisk in the milk and  about 2 tablespoons of the melted butter. Add the yolk mixture and the spinach to the flour mixture and mix until well blended. It is okay if your batter is a little lumpy.

In a small bowl, beat the egg whites until stiff and peaks form, but not dry. Fold about 1/3 of the egg whites into the batter, then fold in the rest.

Brush the wells of the pan with some of the left over melted butter and place over medium heat. When the butter is bubbling, add about 1 tablespoon of the batter to each well. You want to work quickly at this point, and add about 1 tablespoon of the feta, or goat cheese into the center of each pancake. Top with another 1 tablesoon batter.

Cook the bottoms of the pancakes for about 3-5 minutes, or until lightly brown. Use 2 spoons to turn the pancakes over. Cook until lightly brown, about another 3 minutes.

You can put the finished pancakes in the oven to keep warm while you cook the rest of them. Serve while still warm.

*If you are interested in purchasing an Ebelskiver pan, click here to read reviews, or purchase one from Amazon.