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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Blanch spinach in boiling water, drain and squeeze completely dry. | 2. Finely chop spinach. | 3. In large mixing bowl, combine the milk, salt, nutmeg and flour and then stir in the melted butter (or combine these ingredients in electric blender at medium speed). | 4. In another bowl, combine eggs and sugar and stir into batter. | 5. Gradually add chopped spinach. | 6. Coat bottom of heaty 10 to 12 inch skillet with 1 tsp soft butter using a pastry brush or paper towel. | 7. Set skillet over medium heat until pan is very hot. | 8. For each pancake, drop 2 tbsp of the batter onto the skillet and, with a spoon or spatula, spread it out evenly to form a 3-inch disk. | 9. Cook pancakes, 3 or 4 at a time, for 2 to 3 minutes on each side, or until they have browned lightly. | 10. Keep them hot on a warmed platter, covered loosely with aluminum foil. | 11. Add more butter to skillet as it becomes necessary while cooking remaining pancakes. | 12. Serve with lingonberries if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	1			33.0	5.85	3.3	0.45
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
salt	1	teaspoon		-	-	-	-
nutmeg	1/8	teaspoon	grated	1.4438	0.1355	0.0161	0.0999
flour	1	cup		578.28	126.6054	9.401	2.2436
butter	2	tablespoons	unsalted melted cooled	171.0	7.857	5.343	14.4
egg	2			143.0	0.72	12.56	9.51
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
butter	1 -2	tablespoon	softened	171.0	7.857	5.343	14.4
lingonberry				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.