Preparation:
1. Combine all ingredients in a bowl except the spinach and sour cream; with rotary beater, beat until smooth.
2. Stir in spinach. To make each pancake, pour about 2 tablespoons batter into hot, lightly buttered 6-inch skillet, tilting pan slightly to quickly spread batter thinly and evenly.
3. Lightly brown first side; turn and cook second side a few seconds.
4. Serve as a vegetable; garnish with sour cream.
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