Recipe

Spinach Pancakes Recipe

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Ingredients

1/2 tsp salt .
1 1/2-2 c buttermilk or thin yogurt .
1/2 tsp baking soda .
1 tbsp minced lemon peel (optional) .
1 tbsp sugar .
10 oz fresh spinach, well washed, large stems removed or 1 (10 oz) package frozen sliced spinach, thawed & drained .
1/8 tsp grated nutmeg .
2 tbsps melted & cooled butter, plus unmelted butter for cooking .
1 c sour cream (optional) .
2 c all-purpose flour .
2 eggs

Directions

Step #1 Put spinach in a covered saucepan over med-heat/flame, with just the water that clings to its leaves after washing; or plunge it into a pot of salted boiling water.
Step #2 Either way, cook it until it wilts, just a couple of mins.
Step #3 Drain, cool, squeeze dry & chop.
Step #4 Heat large skillet over medium-low heat while you make batter.
Step #5 Heat oven to 200 degrees.
Step #6 In a bowl, mix together dry ingredients.
Step #7 Place 1 1/2 c buttermilk in another bowl.
Step #8 Beat eggs into it, then stir in the the melted butter.
Step #9 Stir this into dry ingredients, adding a little more buttermilk if batter seems thick; stir in the spinach.
Step #10 Place a tsp or two of butter in pan.
Step #11 When butter foam subsides, ladle batter onto skillet, making any size pancakes you like.
Step #12 Adjust heat as necessary; first batch will require higher heat than subsequent batches.
Step #13 Add more butter to pan as necessary.
Step #14 Brown bottoms in 2 to 4 mins.
Step #15 Flip only when pancakes are fully cooked on bottom; they won’t hold together well until they are ready.
Step #16 Cook until second side is lightly browned; as pancakes are done, put them on an ovenproof plate in oven for up to 15 mins.
Step #17 Mix sour cream & lemon peel together & place a small dollop on each pancake.
Enjoy the Spinach Pancakes recipe