Plurk is an ephemeral place where we plurxers exchange ideas and suggestions in the format of 140 characters or less. It is amazing what can be communicated within such limitations; the rich variety speaks to the brilliant creativity of plurk users.
I was thinking the other day about the range of shared information on plurk. Such items extend from the very personal to the broadly cultural. We explore ideas, talk politics, share favorite reads, dish gossip, express opinions, offer support and love. We discuss, debate, sympathize and sometimes argue and bicker. In all interactions, we have come to know one another surprisingly well. Through plurk’s unique format, a collection of rather complex relationships have developed. It’s quite curious and wonderful.
One of the things we discuss all too regularly is what we are cooking or eating (or dreaming of eating). Often in my own plurks, I have expressed my love of the power food, spinach. And since I have often referred to my favorite spinach pancakes, in this, my first plurk blog entry, I have decided to share a recipe. Enjoy as a side dish or an entrée.
10 ounces fresh spinach, well washed, large stems removed, or 1 10-ounce package frozen chopped spinach, thawed and drained (I prefer to use fresh spinach).
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon grated nutmeg
1 tablespoon sugar
1 1/2 to 2 cups buttermilk or thin yogurt
2 tablespoons melted and cooled butter, plus unmelted butter for cooking or
oil for cooking (canola or olive oil)
1 cup sour cream, optional
1 tablespoon minced lemon peel, optional.
1. Put spinach in a covered saucepan over medium heat, with just the water that clings to its leaves after washing; or plunge it into a pot of salted boiling water. Either way, cook it until it wilts, just a couple of minutes. Drain, cool, squeeze dry and chop.
2. Heat large skillet over medium-low heat while you make batter. Heat oven to 200F degrees. In a bowl, mix together the dry ingredients. Place 1 1/2 cups buttermilk in another bowl. Beat eggs into it and then stir in the melted butter. Stir this into dry ingredients, adding a little more buttermilk if batter seems thick; stir in spinach.
3. Place a teaspoon or two of butter or olive oil in pan. (If using butter, when butter foam subsides, ladle batter onto skillet, making any size pancakes you like). Adjust heat as necessary; first batch will require higher heat than subsequent batches. Add more butter to pan as necessary. Brown bottoms in 2 to 4 minutes. Flip when pancakes are fully cooked on bottom; they will hold together well when they are ready.
4. Cook each pancake until second side is lightly browned. As pancakes are done, place them on an ovenproof plate in warm oven for up to 15 minutes.
5. Mix sour cream and lemon peel together. Serve with a small dollop on each pancake.
Yield: 6 to 8 servings.
Written by @griffonage from Ortville, Cali-zona, United States.