Spinach Pancakes
Spinazie Poffertjes
310g (11oz) Self Raising Flour
200g (7oz) Spinach
140g (5oz) Cheese
65g (2˝oz) Butter
3 Eggs
Milk
1 tsp salt
Remove any of the larger stalks from the spinach and wash well.
Place into a saucepan and cook until tender, no need to add extra water.
Allow to cool.
Puree the spinach and any cooking liquid in a food processor.
Place the spinach in a measuring jug, add enough milk until to produce 400ml (14floz).
Beat the eggs, grate the cheese.
Sift the flour and salt into a bowl and stir the spinach mixture.
Add the eggs a little at a time, stirring well.
Add half of the grated cheese, stirring well.
Heat a little butter in a frying pan.
Add teaspoonsful of the mixture, to produce small pancakes, turning once when golden brown.
Fry in batches and keep warm until all of the mixture is used.
Serve with remaining cheese and butter.
Note: To make authentic poffertjes you will need a poffertjespan, which is a special frying pan which is divided into 12 or so round sections.
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