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October 1999 Issue
Layered Spinach Pancakes
by Ronda L. Halpin
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Sometimes I crave something savory for breakfast. That's when I start doing "strange" things like adding onions to my waffles and topping my pancakes with spinach and cheese. To some, topping pancakes with anything other than maple syrup is sacrilege. But, for me, it's just another variation to be embraced. To that end, this month I present a breakfast dish that's equally at home on the dinner table too!

Layered Spinach Pancakes combine the simple taste of fresh pancakes and a subtle savory combination of spinach, onions and cheese. Add some sharp cheddar cheese and chopped almonds over the top, and you've got an elegant breakfast that can be served for brunch, lunch or supper too!

If you don't think you can handle making the pancakes and the filling in the morning, simply make the pancakes ahead. You can refrigerate or freeze them -- just make sure you put waxed paper between them to avoid a sticky situation! With that much taken care of, there's no excuse for missing out on these great pancake stacks!


Layered Spinach Pancakes

  • 1 c. pancake mix
  • 3/4 c. skim milk
  • 1 egg (or 1/4 c. egg substitute)
  • 1 T. olive oil
  • 2 lb. fresh spinach leaves, finely chopped
  • 1/2 c. finely chopped onion
  • 1 egg, beaten (or 1/4 c. egg substitute)
  • 1 c. low fat cottage cheese
  • 1/2 tsp. grated nutmeg
  • 1/4 c. grated sharp cheddar cheese
  • 3 T. chopped almonds
Preheat electric griddle to 400 degrees.

Combine all pancake ingredients in a large bowl. Stir until no lumps remain.

Spray the griddle lightly with cooking spray. Pour batter onto griddle to make 8 pancakes (about 4-5 inches in diameter). Cook until set, flipping once. Turn onto a warm plate. Set aside.

Combine spinach, onion, egg, cottage cheese and nutmeg in a large bowl. Mix until spinach is well coated.

Layer the pancakes and spinach mixture in two stacks on a cookie sheet sprayed with cooking spray, beginning and ending with a pancake. Sprinkle with grated cheese and chopped almonds.

Bake in a 375 degree oven for 20 minutes or until the cheese is melted and the stacks are firm and golden. Serve warm.

  • Yields: 4 servings
  • Preparation Time: 1 hour

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