SPINACH PANCAKES
2 packages Seabrook Farms Creamed Spinach
1 clove garlic, chopped
Juice of 1/2 lemon
1 egg
2 cups milk
3 cups pancake mix
melted butter.
Defrost Creamed Spinach by boiling 6 minutes. Blend spinach with chopped garlic and lemon juice.
To make pancakes: Beat egg and milk together. Add pancake mix and 3 tablespoons melted butter. Stir well, but do not try to mix smooth. Make individual pancakes in a buttered 9" skillet.
Place a good serving of the spinach mixture on each of the pancakes. Roll and brush with melted butter. Place side by side in a buttered shallow backing dish. Heat in oven at 400 F for a few minutes.
Serve with crisp baken or slices of ham as a breakfast or luncheon dish.
Serves 4 to 6.