Ingredients
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1
-
2
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1/2
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1/2
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1/8
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1
-
1 1/2 - 2
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2
-
2
-
1
-
1
-
-
-
-
Directions
Spinach Pancakes, from todays ny times, These were really good and filling serve with the sourcream its great! my kids really loved it too surprise, from todays ny times
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Steps
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1
Done
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Put Spinach in a Covered Saucepan Over Medium Heat, With Just the Water That Clings to Its Leaves After Washing; or Plunge It Into a Pot of Salted Boiling Water. Either Way, Cook It Until It Wilts, Just a Couple of Minutes. Drain, Cool, Squeeze Dry and Chop. |
|
2
Done
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Heat Large Skillet Over Medium-Low Heat While You Make Batter. Heat Oven to 200 Degrees. in a Bowl, Mix Together Dry Ingredients. Place 1 1/2 Cups Buttermilk in Another Bowl. Beat Eggs Into It, Then Stir in the Melted Butter. Stir This Into Dry Ingredients, Adding a Little More Buttermilk If Batter Seems Thick; Stir in Spinach. |
|
3
Done
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Place a Teaspoon or Two of Butter in Pan. When Butter Foam Subsides, Ladle Batter Onto Skillet, Making Any Size Pancakes You Like. Adjust Heat as Necessary; First Batch Will Require Higher Heat Than Subsequent Batches. Add More Butter to Pan as Necessary. Brown Bottoms in 2 to 4 Minutes. Flip Only When Pancakes Are Fully Cooked on Bottom; They Wont Hold Together Well Until They Are Ready. |
|
4
Done
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Cook Until Second Side Is Lightly Browned; as Pancakes Are Done, Put Them on an Ovenproof Plate in Oven For Up to 15 Minutes. Mix Sour Cream and Lemon Peel Together and Place a Small Dollop on Each Pancake. |
