Updated: May 20
For the Pesto
2 cups of any greens you can find: spinach, kale, parsley, basil, peas - frozen or fresh
2 tablespoons olive oil
1/2-1 cup grated cheese (cheddar, parm or any other hard cheese you like)
1-2 cloves of garlic - optional
For the Batter
1 cup flour (any flour will do)
2 teaspoons baking powder
1 teaspoon sugar
1 tablespoons vegetable oil
3/4 cup milk or 1/2 cup plain yogurt and 2 tablespoons water
Butter for frying pancakes
Place pesto ingredients in a food processor and pulse 7-10 times until it becomes a green paste. set aside.
Combine the dry ingredients in a large misusing bowl and whisk until they are well combined.
Combine the wet ingredients in a separate bowl and whisk well.
Pour the wet ingredients into the flour mixture and stir 10 times.
Add about 3/4 cup of the pesto, reserving 1/4 cup for serving, and stir 5 more times.
Get a griddle or skillet warmed up. Spoon batter onto the skillet (about 3 tablespoons at a time). Cook until batter bubbles slightly and some bubbles have burst, about 2 – 3 minutes. Flip using a spatula and cook until the second side browns and the pancakes are cooked through.
Serve with some sour cream, greek yogurt and left over pesto