Spinach Pancakes

How to prepare spinach pancakes

1. Clean and wash the spinach. Drain well (if you have a salad spinner, it's ideal for this; otherwise, take the spinach in batches and squeeze it in your fist).
2. Finely chop the spinach, running the knife over it several times. Finely chop the rest of the greens (onion, dill, mint, parsley). Add them over the spinach and mix with your hand.
3. Beat the egg yolks with sour cream, milk, 1 level teaspoon of salt and freshly ground black pepper. Add the crushed garlic. Then incorporate the flour and mix with a whisk until the batter is smooth, without lumps.
4. Pour this mixture over the greens and mix with a fork. You'll get a slightly thick batter, but that's fine, it will thin out after you add the egg whites.
5. Beat the egg whites with a fork until slightly foamy. Pour over the spinach mixture and gently fold in with a fork. You'll get a batter that flows slowly off the spoon.
7. Heat a non-stick pan. Set the heat to medium-low and drizzle a little oil, just enough to coat the bottom of the pan.
8. Using a spoon, take some batter and pour it into the pan. The mound should self-level in the pan, but if it needs help, you can shape it with the back of the spoon. Add as many pancakes as fit in the pan without crowding.
9. Cook the pancakes about 2 minutes per side until lightly golden. Use a thin spatula to flip them. Add more oil to the pan between batches if needed.
10. Transfer the pancakes to a large plate and keep them covered (with a lid or aluminum foil) until you finish all of them. They're delicious warm with yogurt (or tzatziki) or with feta cheese.

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