Spinach Pancakes

Serves: 10
Total Calories: 85


Pancake 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:

Nutritional Facts:

Serves: 10
Total Calories: 85
Calories from Fat: 14

This Spinach Pancakes recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.

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