3-4 servings

1/2 lb spinach, cooked, drained, squeezed dry & finely chopped
3/4 cup milk
pinch nutmeg
1 Tbsp butter, melted & cooled
1/4 tsp sugar
1/2 tsp. salt
1/2 cup flour
1 egg
oil to fry

Combine milk salt, nutmeg and flour in mixing bowl and stir in butter. In separate bowl, combine egg and sugar, then stir into batter. Gradually add chopped spinach. Heat oil in a skillet. For each pancake, drop 2 tbsp of batter onto skillet and spread out to form a 3” disk. Cook each pancake 2-3 minute on each side or until lightly browned.

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• jeanne

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