Spinach and Cheese Pancakes

Just one of my favorites!

• Ready In: 20 mins
• Serves: 5

Ingredients

• 1⁄4 cup  chopped onion
• 1  garlic clove, minced
• 1  tablespoon butter
• 1⁄2 cup milk
• 4  eggs, slightly beaten
• 1⁄8 teaspoon pepper
• 1⁄4 teaspoon dried thyme, crushed
• 1 (10 ounce) package frozen spinach, thawed
• 1  cup  breadcrumbs
• 1⁄4 cup  finely shredded parmesan cheese
• 1  tablespoon olive oil
•  plain low-fat sour cream

Directions

1. In a small skitter cook onion and garlic in butter over medium heat until tender but not brown, set aside. In a large mixing bowl combine the milk, eggs, pepper and thyme. Stir in cheese, add onion mixture and olive oil.
2. Heat a lightly greased griddle/skillet over medium heat. For each pancake, drop about 1/4 cup batter onto the hot griddle, batter will be thick. Spread batter into a circle about 4 inches in diameter.
3. Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surface are bubbly and edges are slightly dry, about 2 - 3 minutes on each side. Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree oven.
4. You can top with sour cream and Parmesan Cheese.