Spinach Pancakes

Directions

1. 1
   Put spinach 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.
2. 2
   Either way, cook it until it wilts, just a couple of minutes.
3. 3
   Drain, cool, squeeze dry and chop.
4. 4
   Heat large skillet over medium-low heat while you make batter.
5. 5
   Heat oven to 200 degrees.
6. 6
   In a bowl, mix together dry ingredients.
7. 7
   Place 1 1/2 cups buttermilk in another bowl.
8. 8
   Beat eggs into it, then stir in the melted butter.
9. 9
   Stir this into dry ingredients, adding a little more buttermilk if batter seems thick; stir in spinach.
10. 10
    Place a teaspoon or two of butter in pan.
11. 11
    When butter foam subsides, ladle batter onto skillet, making any size pancakes you like.
12. 12
    Adjust heat as necessary; first batch will require higher heat than subsequent batches.
13. 13
    Add more butter to pan as necessary.
14. 14
    Brown bottoms in 2 to 4 minutes.
15. 15
    Flip only when pancakes are fully cooked on bottom; they wont hold together well until they are ready.
16. 16
    Cook until second side is lightly browned; as pancakes are done, put them on an ovenproof plate in oven for up to 15 minutes.
17. 17
    Mix sour cream and lemon peel together and place a small dollop on each pancake.