Savory Breakfast Wheat Pancakes with Tomato and Leafy Greens

Instructions

1. 1

   Wash and finely chop the leafy greens, tomatoes, garlic, and hot pepper.

2. 2

   In a skillet, melt 10g of butter over medium heat. Add the chopped garlic and hot pepper, sauté for 1 minute until fragrant.

3. 3

   Add the chopped leafy greens and tomatoes to the skillet. Cook for 3-4 minutes until the greens are wilted and the tomatoes are softened. Remove from heat and let cool slightly.

4. 4

   In a large mixing bowl, whisk together the whole wheat flour and salt.

5. 5

   In a separate bowl, beat the eggs and mix in the low-fat milk.

6. 6

   Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms.

7. 7

   Fold the cooked greens and tomato mixture into the batter, mixing gently to combine.

8. 8

   Heat a non-stick skillet or griddle over medium heat and add a small amount of the remaining butter.

9. 9

   Pour a ladleful of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.

10. 10

    Repeat with the remaining batter, adding more butter as needed.

11. 11

    Serve the savory breakfast wheat pancakes warm, optionally garnished with extra leafy greens or tomato slices.