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| What You Need: |
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1 can (10% ounces) condensed chicken broth
¾ cup flour
2 eggs, lightly beaten
2 tablespoons melted butter or margarine
1/8 teaspoon ground nutmeg
1 package (10 ounces) frozen chopped spinach, thawed, well drained and finely chopped
Sour cream (for garnish)
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| How To Cook: |
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1. Combine all ingredients in a bowl except the spinach and sour cream; with rotary beater, beat until smooth.
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2. Stir in spinach. To make each pancake, pour about 2 tablespoons batter into hot, lightly buttered 6-inch skillet, tilting pan slightly to quickly spread batter thinly and evenly.
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3. Lightly brown first side; turn and cook second side a few seconds.
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4. Serve as a vegetable; garnish with sour cream.
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