You could just make scrambled eggs with spinach and onions, but this is waaaaay more fun. The watercress pesto is quite bitter. It's not the kind you want to serve as a dip for vegetables; it works better as an accompaniment to something with a complementary flavor. It's an acquired taste but one I really love. It's good in small doses with these pancakes; it's better as one component of a tea sandwich, on a challah roll with a slice of mozzarella -- the sweetness of the challah and bitterness of the pesto work really well together.
Spinach-Onions Pancakes
2/5 cup white flour (I started with 1/4 cup, and then added half of a 1/3 cup measure's worth)
2 large eggs
1/4 cup grated parmesan cheese
1 cup raw spinach, torn to shreds
1/4 medium onion, diced
1/4 cup skim milk
a little oil for the pan
Beat the eggs in a medium bowl. Beat in the flour, milk, and cheese; fold in onions and spinach. Heat a small film of oil in a pan over medium heat until very hot. Using two teaspoons, place spoonfuls of batter in the pan (four at a time fit in my pan). Cook until lightly brown, then flip, pressing down to thin the pancakes out if they are looking bulky. When lightly browned, remove from pan.
Makes 8 pancakes (dinner for one hungry person or for two people with some kind of side dish).
You could also leave out the cheese and serve these with a soy-based dipping sauce instead of pesto.
Watercress Pesto
1 medium bunch watercress, leaves only
1 large clove garlic
1/4 cup grated parmesan cheese
Small handful almonds
Enough olive oil to make a paste
Process ingredients in a mini-food processor (I suppose a large sized one would work too; I just like my mini one because it cost $2 at a garage sale and is easy to clean). Add enough olive oil to make a paste that has the consistency you desire in pesto.
Makes about 1 cup.
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