Prep 15 mins
Cook 5 mins
This recipe comes from The Culinary Institute of America 'The New Professional Chef' 5th edition at the request of a Zaar member.
- 12 ounces milk
- 1 ounce butter, melted
- 5 ounces flour
- 4 eggs
- 1 lb spinach, steamed and chopped,squeezed dry
- nutmeg (optional)
- Combine the milk, butter, flour, eggs, and sugar to form a batter.
- Add the spinach and season the batter with salt, pepper, and nutmeg to taste.
- Saute the pancakes on a griddle or in platter pans until done.
- Serve immediately.
I really liked these, but I was a bit confused about the directions. 1 ounce of butter is 2 tablespoons. 5 ounces of flour is about 1 1/3 cups. My batter was pretty runny, but I think I didn't get all the liquid out of the spinach. Make sure you squeze all the liquid out of the spianch. I used fresh spinach which worked great. I was confused as how to eat them, so I put butter and syrup on them and they were really good. The nutmeg really added something to the recipe; don't skip it. Don't forget to spray the pan you are using with Pam!
i beat the egg whites really stiff and then fold them into the other ingredients this is czech food