These pancakes will be more like crepesf or wraps to many American’s minds, lacking any leavening as they do. They are eggy, chewy, pleasantly flavorful, and certainly one of my favorite ways to cook Lambsquarters! They’re traditionally made with Spinach, but good Spinach is difficult to find in my rural/wilderness area, and Chenopodium is abundant indeed. Besides, I actually far prefer the flavor and texture of Lambsquarters in this dish, and t o be honest, in most dishes….
It’s important to use young, tender leaves, preferably before flowering/seeding commences, and equally vital not to use any tough stems. All parts should be easy to chop and no fibrous bits should be included. This really isn’t a difficult task if you harvest your Lambsquarters at the proper stage of growth! Even if your wild population has bolted, it’s fairly easy to keep young ones going far into the Summer in the garden by trimming any potential flowering stems back.
Lambsquarter Pancakes (a variation on Pinaattiohukaiset)
(Adapted from The Nordic Cookbook by Magnus Nilsson, and conversations with Finnish friends)
•2.5 oz young Lambsquarter leaves and tender small stems
•1 jumbo egg
1/2 tsp virgin sunflower oil (or butter)
•1/4 C buttermilk
•3/4 C water
•1/4 tsp salt
•Pepper to taste
•1/2 C + 2 tb flour
•Nutmeg to taste
•Butter for frying
1. Steam or boil the Lambsquarters for a few minutes until tender.
2. Drain water, then rinse at least twice with cold water.
3. Squeeze the water out, then chop finely
4. Beat egg in a mixing bowl.
5. Add Lambsquarters, oil, milk, water
6. Stir flour, salt, and spices together.
7. Add dry ingredients to wet.
8. Stir well.
9. Melt butter on a warm (preferably cast iron) skillet, at about medium heat.
10. Fry pancakes until golden.
11. Flip, fry until both sides are golden.
12. Repeat until batter is gone.
13. Serve warm, preferably with Lingonberry jam, or a tart homestyle Cranberry sauce.
Note: it’s probably much more traditional to use all milk for the liquid, but I love the buttermilk flavor and lighter texture.
Variation: You can stuff these with a Lambsquarter-Cream Cheese type dip and roll them up for a rich and very tasty treat!