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Yield: Makes 6 to 8 servings
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| 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. |
RECIPE INGREDIENTS
| 10 ounces fresh spinach, large stems removed, or one 10-ounce frozen package frozen chopped spinach, thawed and drained. |
| 2 cups flour |
| 1/2 teaspoon baking soda |
| 1/2 teaspoon salt |
| 1/8 teaspoon freshly grated nutmeg |
| 1 tablespoon sugar |
| 2 eggs |
| 1 1/2 to 2 cups buttermilk as needed |
| 2 tablespoons melted and cooled butter |
| Butter or neutral oil, like corn or grapeseed, for frying |
| 1 cup sour cream, optional |
| 1 tablespoon minced lemon zest, optional |
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DIRECTIONS
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.
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Preheat a large skillet, preferably nonstick, over a medium-low heat while you make the batter. Preheat the oven to 200 degrees F. Mix together the dry ingredients. Beat the eggs into 1 1/2 cups of the buttermilk, then stir in the melted butter. Stir this into the dry ingredients, adding a little more buttermilk if the batter seems thick; stir in the spinach.
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Use a teaspoon or two of butter or oil each time you add batter (you can use less with a nonstick skillet if you like). When the batter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. Adjust the heat as necessary; usually the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip only when the pancakes are fully cooked the bottom; they won’t hold together well until they are ready.
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Cook until the second side is lightly browned; as the pancakes are done, put them on an ovenproof plate in the oven for up to 15 minutes. Mix the sour cream and lemon zest together and place a small dollop on each pancake.
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Recipe reprinted by permission of Broadway Books. All rights reserved.
Date Added: 01/01/2008
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