Spinach Pancakes

Name: Spinach Pancakes
Prep time: 30 min
Total time: 30 min
Yield: Makes 6 to 8 servings
Cuisine: Finland
Ingredients: 10 ounces fresh spinach, large stems removed, or one 10-ounce package frozen chopped spinach, thawed and drained; 2 cups flour; 10 ounces fresh spinach, large stems removed, or one 10-ounce package frozen chopped spinach, thawed and drained; 1 cup sour cream, optional; Butter or neutral oil, like corn or grapeseed, for frying; Butter or neutral oil, like corn or grapeseed, for frying; Butter or neutral oil, like corn or grapeseed, for frying; 1 tablespoon minced lemon zest, optional; 1 tablespoon sugar; ⅛ teaspoon freshly grated nutmeg; ½ teaspoon salt; ½ teaspoon baking soda; Butter or neutral oil, like corn or grapeseed, for frying; 2 tablespoons melted and cooled butter; 1½ to 2 cups buttermilk, as needed; 2 eggs

Preparation info

Makes
6 to 8
servings

Difficulty
Easy
Ready in
30 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

Another good pancake starter or side dish. At their best hot, but still good warm. You can use frozen spinach for this if that’s all you have.

Ingredients

10 ounces fresh spinach, large stems removed, or one 10-ounce package frozen chop

Europe
Finland
Finnish
Starter
Vegetarian
Nordic

Method

Put the fresh spinach in a covered saucepan over medium heat with just the water clinging 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.
Preheat a large skillet, preferably nonstick, over medium-low heat while you make the batter.