Nafeleh with a Twist

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon baking soda 1/2 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground black pepper 1/4 teaspoon ground black pepper
• 2 cups (480ml) buttermilk 2 cups (480ml) buttermilk
• 2 large eggs 2 large eggs
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cups (200g) fresh spinach, finely chopped 2 cups (200g) fresh spinach, finely chopped
• 1/2 cup (75g) crumbled feta cheese 1/2 cup (75g) crumbled feta cheese
• Zest of 1 lemon Zest of 1 lemon
• Olive oil, for cooking Olive oil, for cooking

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 11g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cumin, coriander, turmeric, and black pepper.
2. 2.
   In a separate bowl, whisk together the buttermilk, eggs, and olive oil.
3. 3.
   Pour the wet ingredients into the dry ingredients and stir until just combined.
4. 4.
   Gently fold in the chopped spinach, crumbled feta cheese, and lemon zest.
5. 5.
   Heat a non-stick skillet or griddle over medium heat and lightly grease with olive oil.
6. 6.
   Pour 1/4 cup of batter onto the skillet for each pancake and spread it into a round shape.
7. 7.
   Cook for 2-3 minutes on each side, until golden brown.
8. 8.
   Repeat with the remaining batter.
9. 9.
   Serve the pancakes warm with a dollop of Greek yogurt or a drizzle of tahini sauce.

Treat your ingredients with care...

• Spinach — Make sure to finely chop the spinach to ensure it blends well into the batter.
• Feta cheese — Crumble the feta cheese into small pieces to evenly distribute the flavor throughout the pancakes.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the batter.
• Serve the pancakes with a side of fresh cucumber and tomato salad for a refreshing contrast.
• If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
• Experiment with different herbs and spices to customize the flavor profile of the pancakes.
• Leftover pancakes can be refrigerated and reheated in a toaster or oven for a quick and easy meal.

Serving advice

Serve the Nafeleh pancakes warm, either as a standalone dish or as part of a larger Middle Eastern-inspired brunch spread. Top them with a dollop of Greek yogurt or a drizzle of tahini sauce for added creaminess.

Presentation advice

Arrange the pancakes on a platter, garnished with a sprinkle of fresh herbs such as parsley or mint. Serve them alongside a bowl of Greek yogurt or tahini sauce for dipping.