Spinach Pancakes

Assemble these supplies:

• 1/2 pound fresh spinach
• 4 tablespoons unsalted butter, approximately
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 11/4 cups milk
• 2 eggs

Steps in preparation:

1. Remove tough stems from spinach and discard. Wash spinach thoroughly; do not dry. Transfer to large skillet, cover, and steam over medium heat 4 to 5 minutes, or until wilted.
2. Meanwhile, in small heavy-gauge saucepan or butter warmer, melt butter over low heat.
3. Turn spinach into sieve or strainer and squeeze out as much moisture as possible. Chop finely.
4. In food processor fitted with metal blade or in blender, combine flour, salt, sugar, milk, eggs, and 2 tablespoons melted butter; process until blended. Transfer to medium- size bowl and fold in spinach. Set batter aside.
5. In large skillet or griddle, warm 1/2 tablespoon melted butter over low heat. When butter begins to foam, pour out about 2 tablespoons batter per pancake, making four 3-inch pancakes. Cook until undersides begin to brown, 2 to 3 minutes. Using metal spatula or pancake turner, turn pancakes and cook other side another minute. Transfer to plate, place square of waxed paper between pancakes, and cover loosely with foil. Repeat with remaining batter, adding butter to pan as needed, to make a total of 12 to 16 pancakes.