Green Pancakes (Serves 6)

With just a touch of sugar and mint, these vibrant green pancakes can go savoury or sweet, depending on how you top them.

2 cups flour
3 tablespoons sugar
1 teaspoon kosher salt
2 tablespoons baking powder
2 large eggs, separated into whites and yolks
2 cups whole milk
200g fresh spinach
1/2 cup lightly packed fresh mint leaves with stems (14g; use tender leaves and stems; avoid using dark, tough stems)
4 tablespoons (1/2 stick) unsalted butter, melted
Olive oil
1/2 cup fresh goat cheese, for serving
1/2 cup strawberry preserves, for serving
1/2 cup roasted unsalted pumpkin seeds, for serving

Stir together the flour, sugar, salt and baking powder in a bowl.
Use a whisk or hand-held electric mixer to beat the egg whites in a separate, clean bowl, until they form stiff peaks.
Combine the egg yolks, milk, spinach and mint in a blender and process until fully incorporated, then pour that mixture and the melted butter into the flour mixture and stir well. Gently fold in the egg whites (all at once).
Preheat the oven to 93 degrees.
Coat a medium nonstick skillet lightly with the oil and heat over medium-high heat.
Scoop up 1/2 cup of the batter with a measuring cup or ladle and pour into the centre of the skillet. Cook until browned in spots on the bottom side and bubbles have formed around the edges, 2 to 3 minutes. Use a large spatula to flip the pancake to cook the second side, adding more oil to the pan as needed for the second side to crisp up. Transfer to a baking sheet or ovenproof platter and place in the warm oven. Repeat to use all the batter.
Serve right away, topped with goat cheese (savoury) and/or with strawberry preserves (sweet). Top with pumpkin seeds.

Adapted from The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes, by Jenn Louis and Kathleen Squires (Ten Speed Press, 2017) R488 on Click here to purchase

The Washington Post