Pancake Batter
2 lb Spinach; washed carefully
1 tb Oil; for sauteing
2 c Cheddar cheese; grated
Mix up the pancake batter and set it in a cool place. Saute the
spinach, which will cook down in no time to much less than before,
yielding maybe 1/2 cup of juice. Save the juice to use as stock. Now
make a pancake. Flip it on a large, flat plate and spread a layer of
spinach over it. Cover with a layer of grated cheese. Continue making
layers until you have a heap 6" high, then start another. Keep them
warm and serve as soon as possible, cut into segments like a cake.
Delicious with a spicy tomato sauce.
Recipe by Vegetarian Food For All by Annabel Perkins
