Spinach Pancakes

Course : Breakfast
Serves: 20 pancakes
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10 3/4 ounces condensed chicken broth
3/4 cup flour
2 large eggs lightly beaten
2 tablespoons butter or margarine melted
1/8 teaspoon ground nutmeg
10 ounces spinach frozen chopped thawed and well drained and finely chopped
1 cup sour cream (for garnish)

Preparation / Directions:

1. Combine all ingredients in a bowl except the spinach and sour cream; with rotary beater, beat until smooth. 2. Stir in spinach. To make each pancake, pour about 2 tablespoons batter into hot, lightly buttered 6-inch skillet, tilting pan slightly to quickly spread batter thinly and evenly. 3. Lightly brown first side; turn and cook second side a few seconds. 4. Serve as a vegetable; garnish with sour cream.

1 Kitchen's say:
  (2 3/4 Stars!)
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