Serve with a tomato salad tossed with olive oil, fresh lemon juice, parsley, and mint.

Recipe by Cooking Light April 2006


Credit: Jan Smith

Recipe Summary

4 servings (serving size: 2 pancakes and about 1/4 cup wilted spinach)


Ingredient Checklist


Instructions Checklist
  • Combine water and bulgur in a bowl; cover and let stand 20 minutes. Drain well, and press excess liquid out of bulgur.

  • Heat walnuts in a large skillet over medium heat until walnuts are hot. Add soy sauce; cook 20 seconds or until liquid evaporates, stirring constantly. Remove from pan. Wipe pan with a paper towel.

  • Heat pan over medium-high heat. Coat the pan with cooking spray. Add onion; sauté 5 minutes or until golden. Add garlic; sauté 30 seconds. Add 2 cups chopped spinach; cook 30 seconds. Add bulgur, walnuts, and salt; stir well.

  • Combine juice and egg yolks in a large bowl. Add bulgur mixture. Spoon flour into a dry measuring cup; level with a knife. Add flour to bulgur mixture; stir well. Beat egg whites with a mixer at high speed until soft peaks form. Fold whites into bulgur mixture.

  • Heat oil in a nonstick griddle or large nonstick skillet over medium heat. Pour 1/2 cup batter per pancake onto hot pan, spreading each to a 5-inch diameter. Cook 5 minutes or until bottoms are browned. Carefully turn pancakes over; cook for 4 minutes or until bottoms are golden. Transfer to plate; keep warm.

  • Heat pan over medium-high heat. Add 2 cups spinach; cook 2 minutes or until spinach wilts, stirring constantly. Serve with pancakes. Garnish with rind strips, if desired.

Nutrition Facts

338 calories; calories from fat 36%; fat 13.7g; saturated fat 1.8g; mono fat 4.1g; poly fat 6.5g; protein 14.6g; carbohydrates 45.2g; fiber 9.7g; cholesterol 106mg; iron 5.7mg; sodium 560mg; calcium 179mg.