Saucy spinach cakes turn breakfast into dinner

By Jim Bailey

Unbelieveable cakes — and I mean what I say. These cakes are fantastic tasting, filling and visually appealing. Yankee Chef logoThe spinach and turkey go so well with Swiss cheese sauce, I found it tremendously difficult to stop. Only the thought of loosening my belt prevented me from stealing from my son’s plate.

Saucy spinach cakes

Ever want breakfast for dinner? Here is a great way of doing so, kind of. Adding savory ingredients to pancakes transforms this dish into something that satisfies both cravings.

For the cakes:
1 tablespoon butter or margarine
1/2 cup packed fresh spinach
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup smoked Swiss cheese, shredded
2 eggs, lightly beaten
1 1/4 cups milk
2 teaspoons sliced green onion
1/2 pound cooked turkey breast, chopped finely
Smoked Swiss Cheese Sauce, recipe below

Spinach cakes with Swiss sauce

Spinach cakes with a smoked Swiss cheese sauce.

In large skillet, add 1 tablespoon butter over high heat. When melted, add spinach and cook for 1 minute, stirring. Remove from heat, drain, cool slightly and coarsely chop. In a large bowl, mix together the flour, baking powder and salt. Separate the spinach as much as possible, and add it to the flour mix with the shredded cheese. Mix well; set aside. In another bowl, mix together the eggs, milk and green onions. Mix well and pour them in the flour mix; mix only until well moistened (the dough will be lumpy). Stir in chopped turkey.

On a griddle or in a large frying pan, drop 1/4 cup of batter, spread lightly. Cook until bubbles appear on the edges and the cake rises (about 3 to 4 minutes); flip and brown the other side. Remove to oven proof platter, keep warm in a 200-degree F oven. Repeat until all the batter is used. Arrange the cakes in a pile on platter; pour the cheese sauce over and let drip down sides (or serve the cheese sauce separately and pour over the cakes just before eating). Makes 6 servings

Smoked Swiss cheese sauce

2 tablespoons butter
2 tablespoons flour
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1 1/2 cups milk
3/4 cup smoked Swiss cheese, shredded
Coarsely chopped green onions

Heat the butter in a saucepan; mix together the flour, cayenne pepper and dry mustard; add to the butter, stirring constantly until thickened (about 1 minute). Slowly add the milk, constantly stirring with a whisk. Bring to a boil while whisking; when thickened remove from the heat. Immediately add the shredded smoked Swiss cheese and coarsely chopped green onions (the amount is your preference), stirring until melted; keep warm.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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