Ingredients with Measurements:
- 2 tablespoons olive oil
- 2 large onions, sliced
- 2 cloves garlic, minced
- 2 teaspoons sugar
- 2 cups baby spinach
- 2 tablespoons butter
- 4 eggs
- 1 cup all-purpose flour
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg
Special Equipment Needed:
- Large skillet
- Whisk
- Spatula
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onions and garlic and cook, stirring occasionally, until the onions are softened and lightly browned, about 10 minutes.
3. Add the sugar and cook, stirring occasionally, until the onions are golden brown, about 10 minutes more.
4. Add the spinach and cook until wilted, about 2 minutes.
5. Remove the skillet from the heat and set aside.
6. In a large bowl, whisk together the eggs, flour, milk, salt, pepper, and nutmeg until smooth.
7. Melt the butter in the skillet over medium heat.
8. Pour the egg mixture into the skillet and cook, stirring occasionally, until the edges are set and the center is still slightly wet, about 5 minutes.
9. Spread the onion and spinach mixture over the top of the pannekoek.
10. Cook until the center is set, about 5 minutes more.
11. Cut into wedges and serve.
Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 266
Fat: 14g
Carbohydrates: 24g
Protein: 9g
Substitutions for Ingredients
- Olive oil can be substituted with vegetable oil.
- Spinach can be substituted with kale or Swiss chard.
- Butter can be substituted with margarine or coconut oil.
- All-purpose flour can be substituted with whole wheat flour.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add cooked bacon or sausage to the onion and spinach mixture.
- Add grated cheese to the pannekoek.
- Top with a poached egg.
Tips and Tricks:
- To ensure the pannekoek is cooked through, use a spatula to lift the edges and check the center.
- For a crispier pannekoek, cook for an additional 5 minutes.
Storage Instructions:
The pannekoek can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The pannekoek can be reheated in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Serve the pannekoek with a dollop of sour cream or Greek yogurt.
- Sprinkle with freshly chopped herbs.
Garnishes:
- Chopped fresh herbs
- Sliced avocado
- Sliced tomatoes
Pairings:
- A crisp white wine
- A light, fruity red wine
Suggested Side Dishes:
- Roasted potatoes
- Sauteed vegetables
- A green salad
Troubleshooting Advice:
- If the pannekoek is not cooking through, reduce the heat and cook for an additional 5 minutes.
- If the pannekoek is too dry, add a tablespoon of milk to the egg mixture.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Pannekoek is a Dutch dish that is traditionally made with eggs, flour, and milk. It is similar to a pancake or crepe, but thicker and more substantial.
Flavor Profiles:
This pannekoek has a savory flavor from the caramelized onions and spinach, with a hint of nutmeg.
Serving Suggestions:
- Serve with a dollop of sour cream or Greek yogurt
- Sprinkle with freshly chopped herbs
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: Dutch
Taste: Savory, Sweet, Umami, Caramelized, Oniony, Earthy, Spinachy