- 1 cup milk
- 1 large egg
- 1 cup frozen spinach, chopped
- 6 Tbs chives, chopped
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp Kosher salt
- ¼ tsp Freshly ground black pepper
- 1 cup Dubliner cheese, shredded
- 2 Tbs butter
Thaw the frozen spinach in a strainer or colander lined with cheesecloth over a bowl. Once completely thawed, use the cheesecloth to squeeze as much liquid out of the spinach as possible.
Reserve the liquid for the Saint Patrick’s Day eggs.
In a medium bowl, combine milk, egg, spinach, chives, flour, baking powder, ½ tsp kosher salt and ¼ tsp black pepper and whisk until combined. Fold in the cheese. Allow the batter to sit in the refrigerator for 30 minutes.
Heat a non-stick griddle pan over medium heat or an electric griddle to 350°F, and spray with a small amount of cooking spray. Ladle about ¼ cup of the batter onto the surface and use the back of the ladle to spread the batter evenly. Ladle out and spread as many pancakes that will comfortably fit, taking care to keep them evenly spaced apart. Cook for 2 to 3 minutes, until bubbles form on the top and the edges appear cooked. Turn the pancakes over and cook another 2 minutes on the second side.
Transfer the finished pancakes to a platter and cover loosely with aluminum foil to keep warm while you finish the remaining batter, spraying the surface as required to prevent sticking.
This recipe should make 8 to 10 pancakes.