Tried and True: Ben Galewsky's Spinach Pancakes

Tried and True: Ben Galewsky's Spinach Pancakes

Ben Galewsky of Urbana first tried these savory spinach pancakes in the home of a Japanese friend in Urbana.

"She told me about several savory vegetable pancakes that are commonly served in her country. They are great for dinner and leftovers are ideal for tomorrow's school lunch," said Galewsky, who prepares meals for himself and his daughter, Zelda, who attends Urbana High School.

1½ cups all-purpose flour

1 teaspoon salt

1 ¾ teaspoons double-acting baking powder

2 slightly beaten eggs

3 tablespoons olive oil

1 to 1 1/4 cups milk or soy milk.

1 onion, finely chopped

1/4 pound of spinach, finely chopped

Sift together the first three dry ingredients. Combine the eggs, olive oil and milk. Mix the liquid ingredients quickly into the dry ingredients. Saute the onion and spinach and add to the mixture. Fry the pancakes in sunflower oil in a skillet or on a griddle. Serve with soy sauce.

Please send recipes to The News-Gazette Features Department, 15 Main St., Champaign, IL 61820, or e-mail

Topics (1):Food

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