Scandinavian Spinach Pancakes (Pinaattiohukaiset)

READY IN: 40mins




  • Blanch spinach in boiling water, drain and squeeze completely dry.
  • Finely chop spinach.
  • In large mixing bowl, combine the milk, salt, nutmeg and flour and then stir in the melted butter (or combine these ingredients in electric blender at medium speed).
  • In another bowl, combine eggs and sugar and stir into batter.
  • Gradually add chopped spinach.
  • Coat bottom of heaty 10 to 12 inch skillet with 1 tsp soft butter using a pastry brush or paper towel.
  • Set skillet over medium heat until pan is very hot.
  • For each pancake, drop 2 tbsp of the batter onto the skillet and, with a spoon or spatula, spread it out evenly to form a 3-inch disk.
  • Cook pancakes, 3 or 4 at a time, for 2 to 3 minutes on each side, or until they have browned lightly.
  • Keep them hot on a warmed platter, covered loosely with aluminum foil.
  • Add more butter to skillet as it becomes necessary while cooking remaining pancakes.
  • Serve with lingonberries if desired.