NO SYRUP?:

Spinach Pancakes (SEATTLE POST-INTELLIGENCER, April 26, 2007)

10 ounces fresh spinach, well-washed, large stems removed, or 10-ounce package frozen chopped spinach, thawed and squeezed dry

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/8 teaspoon grated nutmeg

1 tablespoon sugar

2 eggs

1 1/2 to 2 cups buttermilk or thin yogurt

2 tablespoons melted and cooled butter, plus unmelted butter for cooking, or use oil

1 cup sour cream, optional

1 tablespoon minced lemon peel, optional.

If using fresh spinach, place in a covered saucepan over medium heat, with just the water that clings to its leaves after washing; or plunge it into a pot of salted boiling water. Either way, cook it until it wilts, just a couple of minutes. Drain, cool, squeeze dry and chop.

Preheat large skillet over medium-low heat while you make batter. Preheat oven to 200 degrees.

In a bowl, mix together dry ingredients. Beat eggs into 1 1/2 cups buttermilk, then stir in the melted butter. Stir this into dry ingredients, adding a little more buttermilk if batter seems thick; stir in spinach.

Place a teaspoon or two of butter or oil in pan. When butter foam subsides or oil shimmers, ladle batter onto skillet, making any size pancakes you like.

Adjust heat as necessary; first batch will require higher heat than subsequent batches. Add more butter or oil to pan as necessary. Brown bottoms in 2 to 4 minutes. Flip only when pancakes are fully cooked on bottom; they won't hold together well until they are ready.

Cook until second side is lightly browned; as pancakes are done, put them on an ovenproof plate in oven for up to 15 minutes. Mix sour cream and lemon peel together and place a small dollop on each pancake.