“My daughter gave me this recipe. It's easy to make and perfect for a brunch or luncheon.”

Ingredients Nutrition


  1. Cook the spinach, drain, cover and set aside.
  2. In a large mixting bowl, whip milk, eggs and salt together.
  3. Add flour and nutmeg and blend well.
  4. Cover and let this mixture stand 1/2 hour or more in refrigerator.
  5. Add cooled and drained spinach to the batter, mix well.
  6. Fry the cakes on a hot griddle or in an iron skillet, and it's better to fry one cake at a time in order to ensure even cooking.
  7. Check for doneness by lifting a corner of the pancake with a spatula, and if it's browned it's ready to flip and fry the other side.
  8. Place each pancake as it's cooked on a plate, cover, and keep warm.
  9. When ready to serve, fill the pancakes with one or more of the filling mixtures, roll and place on individual plates or in a serving dish.
  10. Drizzle melted butter over each pancake.
  11. Sprinkle the pancakes with chives or minced parsley or tomato bits.
  12. Note: the recipe makes 10 large pancakes or 20 small ones.

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