Savory Breakfast Wheat Pancakes with Tomato and Leafy Greens

Preparación

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