Spinach Pancakes Recipe

Makes 10 servings

  • 360 mL milk
  • 28 g butter, melted
  • 4 eggs
  • 340 g all-purpose flour
  • 1 tbsp/15g sugar
  • 907 g spinach, blanched, squeezed dry, coarsely chopped
  • 1 tsp/3 g salt
  • 1/2 tsp/1 g ground black pepper
  • 1/4 tsp/0.50 g freshly grated nutmeg
  • 60 mL vegetable oil, or as needed
  1. Mix the milk, butter, and eggs until thoroughly combined.
  2. In a separate large bowl, stir together the flour and sugar. Make a well in the center of the flour mixture and pour in the milk mixture. Stir until a smooth batter forms.
  3. Combine the spinach with the batter and season with the salt, pepper, and nutmeg.
  4. Heat a small amount of the oil in a medium saute pan or cast-iron skillet over medium heat. Ladle 6o mL of the batter into the pan for each pancake. Cook the pancakes for 2 to 3 minutes, until the undersides are golden brown.
  5. Turn the pancakes and continue to cook until golden brown, 3 to 4 minutes more. Serve immediately or transfer to a holding pan to keep them hot for service.