Spinach Pancakes and Lingonberries (Pinaattiohukaiset) Recipe

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Spinach Pancakes and Lingonberries (Pinaattiohukaiset)

From Dorothy McNett's recipes at www.dorothymcnett.com. Serve as a vegetable course.

2 eggs
1/2 teaspoon raw sugar, or honey
1 1/2 cups milk
1 teaspoon sea salt
1/8 teaspoon nutmeg
1 cup all purpose unbleached flour
2 tablespoons unsalted butter, melted (or olive oil)
1/2 pound fresh baby spinach, chopped
1-2 tablespoons soft butter, for frying
canned or bottled lingonberries or lingonberry jam

In batter bowl, whisk the eggs and sugar vigorously and then whisk in the milk, salt, nutmeg, flour and the 2 tablespoons melted butter. Blend in the chopped spinach. Heat a heavy bottomed 10-12 inch skillet and add 1 tablespoon or more of butter. Turn down to medium high heat. When the pan is very hot, drop 2 tablespoons of batter into the skillet and with a spoon or spatula, spread it out evenly to form a 3 inch disc. Cook 3-4 at a time for about 2-3 minutes on each side, or until lightly browned. Remove to platter and repeat with remaining batter. Serve with lingonberries if available, or other berries or syrup or jam as desired.

Recipe created 2013-11-05.

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