How to Make It
To make the feta “butter,” place the feta, oil, oregano, and red pepper flakes in the bowl of a food processor and pulse a few times. Add 2 tablespoons of the lemon juice gradually, processing until well blended. Taste for acidity, adding more lemon juice as needed. Scoop into a lidded jar and store in the refrigerator for up to 1 week.
In a large bowl, combine the chickpea our, salt, baking powder, and oregano. Add the water and whisk with a fork until well blended. Add the spinach, herbs, lemon zest,and pepper, and mix until well coated. Stir in 2 of the eggs until they are well integrated into the batter; the consistency should be slightly thick yet still pourable.If too thick, add the remaining egg.
Over medium-high heat, preheat an 8-inch nonstick or cast- iron skillet; the skillet isready when a bead of water vaporizes upon contact. Generously brush the skillet with oil. Using a 1⁄4-cup measuring cup, pour the batter into the pan, cooking the pancakes one at a time. (A 12-inch skillet will accommodate 2 pancakes simultaneously.) Cook for 3 to 4 minutes, then flip and cook the second side for an additional 3 minutes or so. The pancakes will turn golden and become sturdy when cooked through.
Transfer the pancakes to a plate and cover with aluminum foil to keep warm and prevent them from drying out. (Alternatively, you can keep them warm in a 225-degree-F oven.) Continue cooking the remaining batter, brushing the skillet with oil before each pancake.
Serve the pancakes smeared with the feta “butter” (it’s fun to make a short stack as with breakfast pancakes) and top with desired garnishes. The pancakes reheat nicely for a next-day snack.