Green Pancakes with Pear-Lime Relish
You’ll find a sublime combination of flavors in these small, savory pancakes. Rich cumin, spicy chile, rustic rosemary and goat cheese combine with baby spinach in a light and fluffy pancake. Top with our pear-lime relish for a flavorful finish. Serve these when you want to turn holiday brunch into something a little more distinctive.
Ingredients
- 1 cup self-rising 100% whole-grain flour
- 1 tablespoon baking powder
- 1 teaspoon ground cumin
- 1 teaspoon dried rosemary, crushed
- 2 egg whites
- 3 tablespoons olive oil
- 2/3 cup fat-free milk
- 3 cups DOLE® Baby Spinach, roughly chopped
- 1/2 cup crumbled goat cheese
- 1/4 cup thinly sliced DOLE® Green Onions
- 1 medium green chile, thinly sliced
- Pear-lime relish (see recipe below)
Directions
- Combine flour, baking powder, cumin and rosemary in large mixing bowl. Stir in egg whites, olive oil and milk until combined. Add DOLE® Baby Spinach, goat cheese, green onions and chile.
- Spoon 1/8-cup batter into medium-hot nonstick pan. Cook 2 minutes or until lightly browned on each side. Keep warm until ready to serve. Stack three pancakes and top with pear-lime relish (recipe below).
Pear-Lime-Relish: Combine 1 cup chopped DOLE® Pear, 1 tablespoon olive oil, 2 teaspoons chopped cilantro, 2 teaspoons lime juice, 1 teaspoon grated lime peel, 1 teaspoon chopped green chile pepper and 1/8 teaspoon salt.