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Jetty Swart cooks her Savory Spinach Power Pannekoek : A brand new episode of Marti's Music Kitchen

By MARTI MENDENHALL // Jetty Swart aka Jet Black Pearl cooks Jet’s Savory Spinach Power Pannekoek, a delicious, healthy and savory buckwheat pancake with spinach, gruyere cheese and walnuts. Follow me into this great kitchen and get to know the crazy, shining, beautiful . .. Jetty Swart.

Welcome to Marti’s Music Kitchen, the Fun food Podcast - with creative people - where anything can happen!

On this episode, the fabulous Jetty Swart, also known as Jet Black Pearl. Her bio says her “wacky songs sound like a mad hatter’s European tea party with a funky attitude.” Throw in Jetty on accordion, her Dutch heritage and French songwriter awards - and you’ve got yourself one hell of a show!

She is cooking up one of her favorite childhood dishes, Jet’s Savory Spinach Power Pannekoek. A delicious, healthy and savory buckwheat pancake with spinach, gruyere cheese and walnuts. It’s definitely a recipe I’m going to cook at my next family gathering!

So follow me into this great kitchen and get to know the crazy, shining, beautiful . .. Jetty Swart - on the next episode of Marti’s Music Kitchen.


Jetty Swart Links

The NEW Marti’s Music Kitchen website:

Marti’s Links!

Marti’s Music Kitchen Season 1 Cookbook!

Jet’s Savory Spinach Power Pannekoek (Pancakes)
• 1 cup buckwheat flour
• 1 cup gluten-free all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk / dairy free alternative
• 4 large eggs
• 1 tablespoon unsalted butter, melted and cooled
• Vegetable oil or butter
• Spinach leaves, cut in 4 pieces
• 1/4 cup shredded Gruyère cheese
• 16 Walnuts (whole or in pieces)

• In a large bowl, whisk together the buckwheat flour, gluten-free all-purpose flour, and salt.
• In a separate bowl, whisk together the milk, eggs, and melted butter.
• Pour the wet ingredients into the dry ingredients and whisk until just combined.
• Heat a nonstick skillet or griddle over medium heat and lightly grease with vegetable oil or butter.
• Pour batter onto the skillet to form a pancake.
• Cook until bubbles form on the surface of the pancake and the edges start to look set, about 1-2 minutes.
• Flip the pancake.
• Draw a big vertical line on the pancake with the spinach, 4 or 5 walnuts and some of the shredded cheese.
• Turn down the fire to medium and cover the pancake while cooking.
• Cook for an additional 2 minutes until golden brown on both sides and the cheese melted on top.
• Fold the pancake in 2.
• Repeat with the remaining batter, adding more oil or butter as needed.
• Serve the pancakes hot with your desired toppings.
The milk, butter and eggs can be replaced by non-dairy alternatives.
You can put a lot of different toppings. Think omelette!
For instance (amount of topping per pancake):
• 1/8 cup chopped red onion
• 1/4 cup chopped red bell pepper
• 1 ounce smoked salmon, slices or chopped
• 1 tablespoon chopped fresh dill
You can also add herbs in the pancake dough, like Herbes de Provence, or cumin/turmeric/cardamom/paprika for a more adventurous middle Eastern flavor (I used that with onion & eggplant the other day, very good, too).

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