SideTour host and Babycakes Truck pancake purveyor Leah Wilcox knows that the pancake is much more than just a vehicle for maple syrup. To prove it, she invented over 200 original pancake recipes, both sweet and savory. This cheesy, veggie-laden creation is perfect for a gourmet lunch or dinner entrée.
Spinach Artichoke Melt
(Makes 6-8 servings)
3 cups biscuit mix
1 tbsp garlic powder
2 1/2 cups milk
1/2 cup melted butter
1 cup mozzarella cheese
8 ounces cream cheese, at room temperature
1 cup diced artichoke hearts
1/2 cup chopped fresh spinach
1 cup fresh baby spinach
Salt and pepper, to taste
Spinach cream sauce ingredients:
1/4 cup butter
2 cups heavy cream
1/2 cup fresh or frozen chopped spinach
1/2 cup Parmesan cheese
2 tsp garlic powder
1. To make pancake batter, mix together dry ingredients in a large bowl. In a separate bowl, whisk eggs, butter and milk and add to dry ingredients. Fold in cheeses, artichokes and chopped spinach, reserving fresh unchopped spinach to add to top of pancakes. Season with salt and pepper to taste. Do not over-mix, as that would result in tough pancakes. Allow to rest for about 15 minutes before cooking.
2. For the sauce, melt butter over medium heat. Stir in heavy cream and bring to a boil. Add the spinach, Parmesan cheese and garlic. Stir until melted. Season to taste with salt and pepper and reserve on low heat, whisking occasionally to keep from separating.
3. Heat griddle to 300 degrees. Drop pancake batter by large spoonfuls onto griddle. When bubbles begin to appear on top of the pancakes, add 2-3 baby spinach leaves on the tops. Flip and cook for an additional minute or so, until slightly brown.
4. Set aside to cool, then place in stacks of three, spinach side up. Garnish with a sprinkle of mozzarella or Parmesan cheese and drizzle with spinach cream sauce just before serving.
See for yourself how inspiring the humble pancake can be. Sign up for Leah’s SideTour experience to try more of her inventive recipes and perfect your flip.