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1
Put the fresh spinach in a covered saucepan over medium heat with just the water clinging to its leaves after washing or plunge it into a pot of salted boiling water.
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2
Either way, cook it until it wilts, just a couple of minutes.
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3
Drain, cool, squeeze dry, and chop.
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4
Preheat a large skillet, preferably nonstick, over medium-low heat while you make the batter.
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5
Preheat the oven to 200F.
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6
Mix together the dry ingredients.
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7
Beat the eggs into 1 1/2 cups of the buttermilk, then stir in the melted butter.
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8
Stir this into the dry ingredients, adding a little more buttermilk if the batter seems thick; stir in the spinach.
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9
Use a teaspoon or two of butter or oil each time you add batter (you can use less with a nonstick skillet if you like).
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10
When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like.
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11
Adjust the heat as necessary; usually the first batch will require higher heat than subsequent batches.
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12
The idea is to brown the bottom in 2 to 4 minutes, without burning it.
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13
Flip only when the pancakes are fully cooked on the bottom; they wont hold together well until theyre ready.
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14
Cook until the second side is lightly browned; as the pancakes are done, put them on an ovenproof plate in the oven for up to 15 minutes.
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15
Mix the sour cream and lemon zest together and place a small dollop on each pancake.
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16
Substitute 1/4 cup chopped mixed fresh herbs, like parsley, mint, and chives, for the spinach.
