Poopdeck Pappy Pancakes

Starting this blog has really been an exciting event in our kitchen, especially for the kids.  They love being in the kitchen with me chatting, doing their homework, helping out and testing the food.  I couldn't help but laugh at Imke (my youngest) and her appetite for adventure.  She offered to chop some spinach, I gave her one of the smaller knifes and noticed that she was having a difficult time with it and also complaining about it.  So I handed her the big chef's knife, she instantly commented "Now that's what I am talking about!"

As I started the spinach dish, the kids impersonated Popeye the Sailor man, so we all tried to copy cat his silly old laugh.  I then quizzed the kids on their knowledge of the cartoon and asked if they knew what the name of Popeye's dad was. I had them in stitches, of course it was Poopdeck Pappy.So they instantly decided that the original name of these pancakes should be changed to Poopdeck Pappy Pancakes.  I have to be honest this dish took me longer than the 40 minutes proposed for the preparing and cooking time, as I was busy 90% of the time wiping tears of laughter from my eyes.

Spinach Cheddar Pancakes aka Poopdeck Pappy Pancakes

Camoflage Spinach

Ingredients
10 ounces frozen chopped spinach, defrosted (about 300 ml)
4 tablespoons unsalted butter
1 cup grated sharp cheddar
l large egg, beaten
2 egg whites
2/3 cup low-fat milk
1 cup all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
Olive oil for frying
Sundried Tomato Cream Sauce (see below)




Method

1. Squeeze all water from the defrosted spinach. Melt the butter in the microwave, about 30seconds.In a large mixing bowl, combine the spinach, melted butter, grated cheese, the beaten egg, milk, flour,baking powder, and salt. Mix well, forming a thick batter.
2. Using an electric mixer, beat the egg whites in a separate bowl until they form soft peaks. Fold it into the batter.
3. Place a frying pan over medium high heat and add enough oil to coat the surface.
4. Ladle the batter into the hot pan, spreading the batter out. Give yourself enough room in the pan to flip the pancakes.
5. Cook for about 3 minutes, or until the pancakes are golden on the bottom. They will puff up and small air bubbles will form on the surface when they are ready to be flipped. Flip the pancakes over and cook for about another 2 minutes until the other side is golden.
6. Transfer to a foil-lined baking sheet and place in the oven to keep warm while you finish the remaining batches. 
7. Serve with the Tomato Cream Sauce spooned on top.

Sundried Tomato Cream Sauce

Sundried Tomatoes, fresh Tomatoes, Cream

Ingredients

5 sundried tomatoes packed in oil
2 whole peeled tomatoes
3/4 cup heavy cream

Method

1. Blend together all the ingredients using food processor or blender. (The cream may look a little chunky, it's ok).
2. Transfer to a saucepan and warm through over low-to-moderate heat. If you had chunky-ish cream before, it should melt smoothly, leaving you with a creamy smooth sauce.

This recipe was published on http://lickmyspoon.com