Dearest yolk porn, you are my favorite. I don’t often indulge in pancakes generally since I like to stick to my proteins, but these savory pancakes full of spinach, parsley, and sun-dried tomatoes are an exception.
Plus, they’re also less carb-y and more protein-y due to the addition of ricotta, one of my fave ingredients in almost any dish. You can see how I used it in these sweet maple bacon pancake bites, too.
This is also one of those dishes where I feel like it would be really hard to overdose on sun-dried tomatoes. Every bite where I can taste a lot of it could have even more and I’d be totally okay with it. You can also pack in the spinach in the same way you’d pack it into a green smoothie. It bulks it out and makes it a wee smidge healthier.
I actually didn’t spend too much time chopping it finely, but it would probably make it slightly prettier. Otherwise don’t give it too much effort.
The addition of ricotta makes these moist and dreamy, so you don’t need any kind of dressing, BUT… why not include some runny, yummy yolk from a fried egg as your “syrup,” right? Yum.
The trick to a good fried egg is to cook it when the pan is already medium-high, until the whites are cooked through and not translucent anymore. Then whip it off the griddle and slap it on the stack of cakes.
I served these with a side of fresh spinach with a quick dressing of white wine vinegar, lemon juice, salt, and pepper. I also chopped up some leftover sun-dried tomatoes for the top that isn’t shown here.
I still have a soft spot in my heart for sweet pancakes, but man was this a winner in the savory department.
- 1 large egg
- 1¼ cup flour
- 1/3 cup part skim ricotta cheese
- 2/3 cup unsweetened almond milk
- ½ tsp baking soda
- 4-6 sun dried tomatoes, finely chopped (and drained, if canned)
- 1 cup fresh spinach, finely chopped
- 3 Tbsps fresh chopped parsley
- ¼ tsp garlic powder
- ¼ tsp salt
- Oil or nonstick spray for greasing the pan
- In a large bowl, beat the egg until fluffy.
- Add ricotta and almond milk and stir until mixed.
- Slowly add the flour, baking soda, and salt, and gently whisk until just incorporated. Do not overmix.
- Fold in the spinach, chopped parsley, and sun-dried tomatoes.
- Over medium-high heat, add oil or spray a pan.
- Add about 1/4 cup of batter and cook until bubbles start to pop on top.
- Flip the pancake and cook for about 45-60 seconds.
- Continue until batter is gone.
- In another pan on high, crack an egg and cook it until the whites are set and the yolk is still runny.
- Top the stack of pancakes with the egg, add in a sprinkle of salt and pepper, and enjoy!