Spinach Pancakes with Cream Cheese and Corn

date April 13, 2020 location The Kitchen

A couple of years ago, Brittany and I would occasionally splurge on a meal delivery service. Though we now prefer to do our own shopping, these services are a great way to discover new meal ideas, unique ingredients, and combinations you would never have thought of. One of our favorite dishes was Meez Meal's Spinach Pancakes with Basil Corn Relish.

The below recipe is a slightly healthier spin-off of that dish. To make it even healthier, just skip the cream cheese and use less butter in the rosemary corn topping.


For the Pancakes:
1 10oz package Frozen Spinach
2 tablespoons butter
2 Eggs
1/2 cup Semi-Soft Italian Cheese (Fontina, Gruyere, Provalone, Gouda or Emmentel) - I used mozzarella here which is a little too Soft
1 15oz can Chickpeas
1 Onion
2 garlic cloves

For the Cream Cheese:
4oz Cream Cheese
1 tablespoon Lemon Juice

For the Corn:
3 tablespoons Butter
1 sprig of fresh Rosemary
5oz Corn (Fresh, frozen, canned) - in that order of priority

Preparation Steps:

Preheat oven to 350 degrees.

Separate the chickpeas from their liquid but do not discard (this will be used to make aquafaba later which gives the pancakes a fluffier texture).

In a large bowl, mash the chickpeas to a smooth texture using a fork or potato masher. Melt the butter and add it to the bowl. Drain all the water from the spinach and add it to the bowl. In a small bowl, whisk the eggs, then add them to the large bowl. Shred the cheese and add it to the bowl. Mince the garlic, dice the onion and them to the bowl and combine all the ingredients into a batter.

To make the aquafaba, put the liquid from the can of chickpeas in the bowl of a stand mixer and whisk on high for 3 to 5 minutes until stiff peaks form. Add the aquafaba to the large bowl and stir until comined.

Melt 1 or 2 tablespoons of butter, cooking oil, or ghee (if you're fancy like me) on a skillet over medium heat. Ladle the batter on the griddle and cook until golden brown (2-3 minutes), then flip and cook for another 2 or so minutes.

Transfer the pancakes to a greased baking sheet and continue baking in the oven for 7-10 minutes.

While the pancakes are baking, prepare the cream cheese and corn toppings.

In the bowl of a stand mixer, add cream cheese and lemon juice and whip until smooth.

In a small saucepan add butter, rosemary and corn and cook over medium-low heat until the butter just starts to brown.

To serve, top pancakes with a scoop of cream cheese, and spoon the butter rosemary corn on top.