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Spinach Pancakes |
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Serves: 10 Print this RecipePancake Batter: 2 cups milk 2 eggs Pinch salt 1 cup flour Pinch nutmeg of ground (optional) * See note below. 1 pound spinach fresh leaves, washed and stemmed Butter or margarine, melted * Part two. Shredded natural Swiss cheese Shredded mozzarella cheese Cream cheese, sprinkled with ground nutmeg Sour cream Dairy and garden fresh tomato slices * Whip milk, eggs, and salt together; add flour and optional nutmeg, blending well. Let stand 1/2 hour or more, refrigerated. Place spinach in skillet and cover. Over high heat, bring to boil (water on leaves will be enough to cook spinach). Reduce heat; simmer for 5 minutes, being careful not to scorch. Add a tablespoon of water if necessary. Remove cover and cook, stirring until all moisture is evaporated. Cool; chop spinach and add to pancake batter. Fry thin cakes on hot buttered griddle or skillet. Fill, roll, and drizzle with melted butter or margarine. Suggested Fillings: This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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