- 2 tablespoons unsalted butter
- 1/2 medium yellow onion, finely diced (about 1 cup)
- 1/4 green bell pepper, cored, seeded, and cut into small dice
- 1 cup coarsely grated carrots (from about 2-medium carrots)
- 1/4 cup finely chopped celery (from about 1/2 rib)
- 1 packed cup baby spinach (about 2-1/4 ounces), chopped
- 2 large eggs
- 1/2 cup fresh white breadcrumbs
- Kosher salt and freshly ground black-pepper
- 1/4 cup vegetable oil
- Sour cream, chopped tomato, and fresh cilantro for garnish
- In a medium saute pan, melt the butter over medium heat and saute the onion, green pepper, carrots, and celery until slightly tender, about 4 minutes. Add the spinach and saute for 2 minutes. Set aside to cool.
- In a medium bowl, beat the eggs and stir in the breadcrumbs. Add the vegetable mixture and mix well. Season with 3/4-teaspoon salt and 3 or 4 grinds black pepper, and refrigerate for 5 minutes to let the batter firm up.
- Heat the oil in a large saute pan over medium-high heat. Working in two batches (three pancakes at a time), use a 1/4-cup measure to transfer the batter to the saute pan, pressing down on the mixture to form cakes about 4-1/2 inches wide and 1/4 inch thick. Saute until golden on both sides, about 2 minutes per side. Drain on paper towels, repeat with the remaining batter, and serve with the sour cream, chopped tomato, and cilantro.
- Try topping the pancakes with different herbs, like parsley or chives, or a cheese like grated smoked Gouda.