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Ingredients:

Amount

(1, .50  , 8)

Unit

(cup, Tbsp, g, ml)

Item

(egg, chaya leaves, sugar)

Preparation

(crushed, diced, whole)

1

 10 oz. pkg. frozen spinach or 1 cup cooked chopped fresh  

2

   eggs  

1-1/2

 cups milk  

1/2

 tsp salt  

1/8

 tsp nutmeg  

1/8

 tsp freshly ground pepper  

1

 cup flour  

2

 tbsp butter plus more for skillet melted

 

    

 

 

    

 

 

      

 

      

 

      

 

      

 

    

 

 

    

 

 

      

 

      

 

 

    

Recipe Instructions:

  1. Heat oven to 300 degrees F.
  2. Thaw spinach and squeeze dry.
  3. Beat eggs in a medium bowl. (Virtually all vegetable pancakes benefit from having the eggs separated and the egg whites beaten stiff. If you want to do that, fold egg whites into the batter after the rest of the ingredients are blended.)
  4.  Add remaining ingredients and stir to blend. Drop by one-fourth cups into a hot, lightly greased skillet.
  5. Cook 3 to 5 minutes on each side until the pancakes have browned.
  6. Keep cooked pancakes warm in the oven while you finish the batch.

 

Tagi

Spinach