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

On this next 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 Linkshttps://www.facebook.com/jetty.swart/https://www.facebook.com/jetblackpearl/ http://JetBlackPearl.com https://www.instagram.com/jet.black.pearl/

The NEW Marti’s Music Kitchen website:http://MartisMusicKitchen.net

Marti’s Links!http://MartiMendenhall.comhttp://Patreon.com/MartiMendenhall

Marti’s Music Kitchen Season 1 Cookbook!http://www.martismusickitchen.net/shop.html

Jet’s Savory Spinach Power Pannekoek (Pancakes)Ingredients:• 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 butterTopping:• Spinach leaves, cut in 4 pieces• 1/4 cup shredded Gruyère cheese• 16 Walnuts (whole or in pieces)Instructions:• 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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