˝ pound freshly cooked spinach, squeezed dry and finely chopped, or substitute 1 nine-ounce package frozen chopped spinach, thoroughly defrosted, squeezed dry, and again chopped
1 to 2 tablespoons butter, softened
How To Cook:
1. In a large mixing bowl, combine the milk, salt, nutmeg and flour and then stir in the melted butter. (Or, if you prefer to use an electric blender, all of these ingredients can be mixed at once at medium speed.)
2. In a separate bowl, combine the eggs and sugar and stir this into the batter. Gradually add the chopped spinach.
3. With a pastry brush or paper towel, coat the bottom of a heavy 10- to 12-inch skillet with about a teaspoon of soft butter and set the skillet over moderately high heat.
4. When the pan is very hot, drop 2 tablespoons of the batter onto the skillet and with a spoon or spatula, spread it out evenly to form a 3-inch disk.
5. Cook the pancakes-3 or 4 at a time-for 2 to 3 minutes on each side, or until they have browned lightly. Keep them warm on a heated platter covered loosely with aluminum foil.
6. Add more butter to the skillet as it becomes necessary while cooking the remaining pancakes.
7. Serve the spinach pancakes as a vegetable course-accompanied, if you like, by lingonberries.
