spinach pancakes

it's pseudo brekfast for dinner tonight.  i'm really into pancakes these days! spinach pancakes

put a bag of fresh spinach leaves in a covered saucepan over medium heat and cook it until it wilts, just a couple of minutes. drain, cool, squeeze dry, and chop. heat large skillet over medium-low heat while you make batter.  and, heat oven to 200 degrees.  in a bowl, mix together 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/8 teaspoon nutmeg, and 1 tablespoon sugar.  place 1 1/2 cups buttermilk in another bowl.  beat  2 eggs into it, then stir in 2 tablespoons melted and cooled butter. Stir this into the dry ingredients, adding a little more buttermilk if batter seems thick; stir in spinach. place a teaspoon or two of butter in pan. when butter foam subsides, ladle batter onto skillet.  adjust the heat as necessary; first batch will require higher heat than subsequent batches.  add more butter to pan as necessary.  brown bottoms in 2 to 4 minutes.  flip only when pancakes are fully cooked on bottom...trust me, they won’t hold together well until they are ready.  cook until second side is lightly browned; as pancakes are done, put them on a tin in the toaster oven for up to 15 minutes.  mix about a cup of sour cream with 1 talespoon of freshly grated lemon peel and place a small dollop on each pancake.  serve with fried eggs.