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 information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
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.
Step 2
Preheat a large skillet, preferably nonstick, over medium-low heat while you make the batter. Preheat the oven to 200°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.
Step 3
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 butter 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 on the bottom; they won’t hold together well until they’re ready.
Step 4
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.
Mixed-Herb Pancakes
Step 5
Substitute 1/4 cup chopped mixed fresh herbs, like parsley, mint, and chives, for the spinach.
