Spinach Pancakes

• 10 ounces fresh spinach, well washed, large stems removed or 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 cups all-purpose flour
• 12 teaspoon baking soda
• 12 teaspoon salt
• 18 teaspoon grated nutmeg
• 1 tablespoon sugar
• 1 12-2 cups buttermilk or 1 12-2 cups thin yogurt
• 2 eggs
• 2 tablespoons melted and cooled butter, plus unmelted butter for cooking
• 1 cup sour cream (optional)
• 1 tablespoon minced lemon peel (optional)

1. Put spinach in a covered saucepan over medium heat, with just the water that clings to its leaves after washing; or plunge it into a pot of salted boiling water.
2. Either way, cook it until it wilts, just a couple of minutes.
3. Drain, cool, squeeze dry and chop.
4. Heat large skillet over medium-low heat while you make batter.
5. Heat oven to 200 degrees.
6. In a bowl, mix together dry ingredients.
7. Place 1 1/2 cups buttermilk in another bowl.
8. Beat eggs into it, then stir in the melted butter.
9. Stir this into dry ingredients, adding a little more buttermilk if batter seems thick; stir in spinach.
10. Place a teaspoon or two of butter in pan.
11. When butter foam subsides, ladle batter onto skillet, making any size pancakes you like.
12. Adjust heat as necessary; first batch will require higher heat than subsequent batches.
13. Add more butter to pan as necessary.
14. Brown bottoms in 2 to 4 minutes.
15. Flip only when pancakes are fully cooked on bottom; they wont hold together well until they are ready.
16. Cook until second side is lightly browned; as pancakes are done, put them on an ovenproof plate in oven for up to 15 minutes.
17. Mix sour cream and lemon peel together and place a small dollop on each pancake.

fresh spinach, flour, baking soda, salt, nutmeg, sugar, buttermilk, eggs, butter, sour cream, lemon peel

Taken from www.food.com/recipe/spinach-pancakes-219418 (may not work)