Mix in a large bowl, the flour, baking powder and the salt; separate the spinach as much as possible and add to the flour mix with the shredded cheese, mix well and make a well in the centre, set aside.
In another bowl mix together the eggs, milk, sun dried tomatoes with their oil, mix well and pour into the well in the flour mix; Mix only until well moistened. Dough will be lumpy.
On a grill or a large fry pan drop 1/4 cup of dough, spread lightly, do not crowd. Grill 'til bubbles appear on the edges and the cake raises; about 3 to 4 minutes flip and brown the other side; remove to oven proof platter, keep warm in a 200°F degree oven. Repeat until all batter is used.
SMOKED GOUDA CHEESE SAUCE.
Heat butter in saucepan; mix together flour, cayenne and dry mustard; add to butter, stirring constantly until thickened, about 1 minutes.
Slowly add milk while constantly stirring with a whisk. Bring to boil while whisking, when thickened remove from heat. Immediately add shredded smoked Gouda cheese, stirring until melted; keep warm.
Arrange cakes in a pile on platter; pour cheese sauce over and let drip down sides.
Or serve cheese sauce separately and pour over cakes on separate plates.