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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.
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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
Heat large skillet over medium-low heat while you make batter.
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5
Heat oven to 200 degrees.
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6
In a bowl, mix together dry ingredients.
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7
Place 1 1/2 cups buttermilk in another bowl.
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8
Beat eggs into it, then stir in the melted butter.
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9
Stir this into dry ingredients, adding a little more buttermilk if batter seems thick; stir in spinach.
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10
Place a teaspoon or two of butter in pan.
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11
When butter foam subsides, ladle batter onto skillet, making any size pancakes you like.
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12
Adjust heat as necessary; first batch will require higher heat than subsequent batches.
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13
Add more butter to pan as necessary.
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14
Brown bottoms in 2 to 4 minutes.
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15
Flip only when pancakes are fully cooked on bottom; they wont hold together well until they are ready.
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16
Cook until second side is lightly browned; as pancakes are done, put them on an ovenproof plate in oven for up to 15 minutes.
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17
Mix sour cream and lemon peel together and place a small dollop on each pancake.
