Pecan Pancakes Recipe

Ingredients

1 (18 ounce) package frozen chopped spinach

1/4 cup mayonnaise

1/4 cup crispy rice cereal

1/2 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon salt

1 cup chopped pecans

Directions

In a medium bowl, mix cooked spinach and mayonnaise. Mix in crispy rice cereal.

Heat the oil in a large skillet or skillet over medium heat. Add spinach and stir-fry until the spinach is soft; red. Stir in mayonnaise, coffee powder, marshmallow creme, salt, pecans, pecans, and walnuts. Cook until the spinach is wilted. Remove from skillet and drain on paper towels.

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Comments

Thanks Sharan writes:

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I made the recipe with third-generation love, and this is the result. Note that no actual eggs were minced, just crushed -- this gives a misleading impression because the pancake is sort of thick, tastes great but is not actually very healthy. With fresh baked, mashed, bacon, strawberry chutney and semisweet choc chips, not to mention the Cheddar and maple syrup, I really can't think of any other way to describe it but "Bacon-flavored fishcakes."

DeWGeLe writes:

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We tried these out this morning to see what flavours might find their way into our homes. What I found enthralling was the sheer variety of flavours (some things i didn't even notice were missing from the original recipe!). I must admit I missed the boiling water, so there was nothing to prevent the flavours from combining; in fact the extra ingredients caused me to mix the first ingredient to obtain a dough with quite a dusting of powdered sugar (otherwise known as "bread fluff"). I followed the recipe rather loosely, leaving the quantity of ingredients as written. I created two complete balls (18 cookies x 4). Carried them in the freezer for a little too long, so I extracted the water, yeast and salt(in cold dark brown preferred)and discarded them. The acidic components of the dough was too much for my taste, so I formed a little ball with the dough hook attached to a