Chickpea And Spinach Pancakes With Feta Butter Are Everything You Want To Eat Right Now

• 1/2 cup feta
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 2 to 3 tablespoons freshly squeezed lemon juice
• 1 cup chickpea flour (also sold as gram or garbanzo flour)
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon dried oregano
• 3/4 cup water
• 4 cups spinach, stemmed and finely chopped
• 1/2 cup leafy herbs: dill, cilantro, mint, parsley, or basil, stemmed and roughly chopped
• Zest of 1 lemon
• 1/4 teaspoon ground black pepper
• 2 to 3 large eggs
• Neutral oil, for frying
• 1/2 cup halved cherry tomatoes
• Chopped kalamata olives
• Diced sweet red bell pepper

1. To make the feta "butter," place the feta, oil, oregano, and red pepper flakes in the bowl of a food processor and pulse a few times. Add 2 tablespoons of the lemon juice gradually, processing until well blended. Taste for acidity, adding more lemon juice as needed. Scoop into a lidded jar and store in the refrigerator for up to 1 week.
2. In a large bowl, combine the chickpea our, salt, baking powder, and oregano. Add the water and whisk with a fork until well blended. Add the spinach, herbs, lemon zest,and pepper, and mix until well coated. Stir in 2 of the eggs until they are well integrated into the batter; the consistency should be slightly thick yet still pourable.If too thick, add the remaining egg.
3. Over medium-high heat, preheat an 8-inch nonstick or cast- iron skillet; the skillet isready when a bead of water vaporizes upon contact. Generously brush the skillet with oil. Using a 1/4-cup measuring cup, pour the batter into the pan, cooking the pancakes one at a time. (A 12-inch skillet will accommodate 2 pancakes simultaneously.) Cook for 3 to 4 minutes, then flip and cook the second side for an additional 3 minutes or so. The pancakes will turn golden and become sturdy when cooked through.
4. Transfer the pancakes to a plate and cover with aluminum foil to keep warm and prevent them from drying out. (Alternatively, you can keep them warm in a 225-degree-F oven.) Continue cooking the remaining batter, brushing the skillet with oil before each pancake.
5. Serve the pancakes smeared with the feta "butter" (it's fun to make a short stack as with breakfast pancakes) and top with desired garnishes. The pancakes reheat nicely for a next-day snack.

feta, extravirgin olive oil, oregano, red pepper, freshly squeezed lemon juice, chickpea flour, salt, baking powder, oregano, water, spinach, leafy herbs, lemon, ground black pepper, eggs, oil, tomatoes, kalamata olives, sweet red bell pepper

Taken from www.myrecipes.com/recipe/chickpea-and-spinach-pancakes-with-feta-butter-are-everything-you-want-to-eat-right-now (may not work)