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
- Mix the milk, butter, and eggs until thoroughly combined.
- 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.
- Combine the spinach with the batter and season with the salt, pepper, and nutmeg.
- 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.
- 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.