Spinach and Zucchini and Pancakes with Yogurt Tahini Dip

I've already admitted that I like to use a mix for pancakes, and then dress it up by adding my own extra ingredients. Well, I did it again. This time, I decided some savoury pancakes for dinner were just the thing.  I've had a crush on leeks lately - they provide a nice mild oniony flavour without being too powerful. So I tossed them in along with two other green items I found in the fridge. Presto. I made some simple and delicious yogurt and tahini dip to serve along with them and dinner was served.

Spinach and Zucchini and Pancakes with Yogurt Tahini Dip
(Makes about 10 pancakes)

For Dip:
Mix well in a small bowl:
1/2 cup plain yogurt (fat free, 2%, Greek - your choice)
1 Teaspoon tahini (ground sesame seed paste)
1 Tablespoon soy sauce

For Pancakes:
1 batch of buttermilk pancake mix (refer to package directions - mine asked for 1 1/4 cup of mix, 1 cup of milk and 1 egg, so you get an idea...)
1 small zucchini, grated
1/3 cup leeks (light green part), sliced thin
large handful of spinach, chopped (once it's chopped it should measure about 1/2 cup)
1 Tablespoon of olive or grapeseed oil for frying

Grate zucchini into a small bowl and add about 1/4 tsp salt. Set aside. Prepare leeks and spinach. Prepare the pancake mix according to package directions in a large bowl. Press the zucchini into a sieve to remove most of the water. Add all three veggies to pancake batter and mix well.

In a large skillet, heat oil and drop spoonfuls of batter into the pan. Cook as you would pancakes, waiting for bubbles to appear on one side before flipping. My only extra advice would be to cook them at a slightly lower temperature and therefore more slowly than you would normal pancakes to allow the veggies to cook through - they need about 2 to 3 extra minutes. Serve hot with Yogurt Tahini Dip.

Bonus tip: Don't try to take pictures for your blog while you've got something on the stove. While I was trying to make this batch look photogenic, I burned the last couple in the pan! The one on the right, above, has grill marks because I like to put them in the toaster oven to keep them warm while I make the next batch.

Kiwi Strawberry Rocket Pops

Record breaking temperatures here this summer.
Drastic action needed.
Rocket pops to the rescue.

I bought the most adorable ice pop molds this year. They're in the shape of rocketships.

How could I resist? And making a delicious frozen treat takes only minutes of preparation.


Kiwi Strawberry Rocket Pops
Makes 6 - 50 ml ice pops

4 ripe kiwis
2 tablespoons of strawberry jam (homemade if you've got it...)
water

Scoop the kiwi flesh out of the skins and into a blender.

Add the strawberry jam. Blend, adding water until the mixture totals 300 ml.
Pour into ice pop molds and freeze until firm. Try to stay cool while you wait...

Blast off!

And when you're done, you get a nifty surprise visit from a space man :)

Kitchen improv:

To make your own rocket pops, throw together anything that tastes good and will freeze.

Here are a couple of other variations I've already made this year:

Café Latte Ice Pops
Dissolve instant coffee and sugar into milk.

Orange Yogurt Ice Pops
Blend together orange juice, yogurt, honey and vanilla.

Fizzy Grapefruit Ice Pops
Pour grapefruit flavoured carbonated sparkling water into molds.

Make up your own combo and let me know how it goes!