Beltane celebration recipe turtle pancakes
Even though our calendars say that the year began earlier, Springtime can feel like the beginning of the year, and so it’s appropriate to celebrate the beginning of a special Spring day with a special springtime meal. Here’s a Beltane celebration recipe for a favorite at our house, Turtle Pancakes. No turtles are harmed in the creation of this meal.
When my daughter was young she insisted she hated cooked spinach. But she often requested these green vegetable pancakes. If you have children who are reluctant to eat green leafy vegetables, this recipe may be just what you are looking for to get green stuff into them. My grandfather often replaced the spinach with zucchini at summer’s end. I prefer the spinach as it has a sweeter taste on my tongue. Enjoy!
Servings: 6 people (Or one really hungry pre-teen)
Total prep time: 15 minutes, cooking time: 20 minutes
Special features: vegetarian (contains dairy & egg products)
Ingredients for Beltane celebration recipe turtle pancakes
2 large eggs 3 TBS (44 ml) canola oil
2/3 cup (156 ml) milk 1-1/2 (355 ml) cups pancake mix
10 oz. (284 ml) frozen, packaged, creamed spinach – defrosted
You will need a blender or food processor that is large enough to hold at least 10 cups (2.5 l) of liquid. The night before you plan to make the pancakes place the creamed spinach in the refrigerator to defrost. Place the defrosted spinach in the blender and add the milk. Blend together until smooth.
Add 2 TBS (30 ml) of the oil and 2 eggs to the mix and blend until smooth. While the blender is going slowly add the pancake batter, blend the batter until it is all moistened. DO NOT OVER MIX. Note: You may have to stop the blender and scrape the pancake mix down from the sides to moisten all the mix. Put the batter aside to rest for 5 minutes.
Heat a large griddle or frying pan on medium low heat. When pan has heated add one TBS of oil to the pan. When oil is heated carefully pour ¼ cup (59 ml) of batter (one pancake) at a time into the pan. Depending on the size of the pan, you may be able to cook 4-6 pancakes at a time. Watch your pancakes carefully, should they begin to burn turn the heat down slightly.
The pancakes are ready to flip when they are dry on the edges and the bubbles that form leave little tunnels in the pancake when they burst. Flip each pancake carefully, and continue cooking for another couple of minutes until they become golden green-brown. Cooked pancakes may remain slightly gooey in the center. Place cooked pancakes on a warmed dish. Continue placing batter on the hot frying pan, adding oil as necessary until all the batter is gone.
If you are feeling especially adventurous you can actually make the pancakes in little turtle shapes by adding small amounts of batter to the edges of slightly cooked batter to form feet, tail and a head.
Serve with sour cream, maple syrup, applesauce or sliced strawberries.
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