Savory Spinach Pancakes with Smoked Paprika Yogurt and Crispy Shallots

Ingredients

• •2 cups fresh spinach (chopped)
• •1 cup all-purpose flour
• •1/4 cup whole wheat flour
• •1 teaspoon baking powder
• •1/2 teaspoon baking soda
• •1/2 teaspoon salt
• •1/2 teaspoon ground black pepper
• •1/2 teaspoon smoked paprika
• •2 large eggs
• •1 cup buttermilk
• •1/4 cup plain Greek yogurt
• •2 tablespoons olive oil
• •1/2 cup plain Greek yogurt (for topping)
• •1/2 teaspoon smoked paprika (for topping)
• •2 medium shallots (thinly sliced)
• •3 tablespoons vegetable oil (for frying shallots)

Instructions

1. 1

   Step 1: Prepare the crispy shallots. Heat 3 tablespoons of vegetable oil in a small skillet over medium heat. Add the thinly sliced shallots and fry, stirring occasionally, until golden brown and crispy, about 5-7 minutes. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Set aside.

2. 2

   Step 2: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, black pepper, and smoked paprika.

3. 3

   Step 3: In another bowl, whisk the eggs, buttermilk, 1/4 cup plain Greek yogurt, and olive oil until smooth. Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.

4. 4

   Step 4: Fold the chopped spinach gently into the batter until evenly distributed.

5. 5

   Step 5: Heat a non-stick skillet or griddle over medium heat and lightly grease with a small amount of oil or butter. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles form on the surface, then flip and cook for another 2 minutes or until golden brown. Repeat with the remaining batter.

6. 6

   Step 6: In a small bowl, mix 1/2 cup plain Greek yogurt with 1/2 teaspoon smoked paprika to make the topping. Adjust seasoning with salt if needed.

7. 7

   Step 7: Serve the pancakes warm, topped with a dollop of the smoked paprika yogurt and a sprinkle of crispy shallots. Optionally, garnish with fresh herbs or a drizzle of olive oil for extra flavor.