Spinach Pancakes

1. For the batter, mix first the eggs with part of the flour; add half the milk, then the rest of the flour and milk. Add spices. You should have a batter that is slightly runnier than regular pancake batter. Let sit for up to 30 minutes, but it can also be used right away.

2. Wash fresh spinach, place in a colander and pour in approximately 4 cups of boiling water to wilt. Let cool for a while or rinse with cold water until cool enough to handle, then chop finely, squeeze out excess water and add to the batter. If using frozen spinach, thaw and squeeze out excess water.

3. Heat up a cast iron silver dollar pancake pan on medium heat. However, any pan that you’d normally use for pancakes works with these as well.

4. Once the pan is heated, divide one tablespoon of melted butter between the holes in your pan. Add the remaining 2 tablespoons butter to the batter and mix well. If you are using a non-stick pan, you can omit all fat; the pancakes will not take on color as easily, but if your pan is well-seasoned, there is no need for more butter.

5. If using a silver dollar pan, place 2 tablespoons of batter into each hole and cook until the edges look set, then flip and cook the other side. Continue until all batter is used. Yields up to 40 pancakes.

6. Serve with lingonberries, or any tart berry. Pancakes keep for a couple of days in the fridge, or for up to 3 months in the freezer.