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Ingredients
Ingredients: 8 spinach or silver beet leaves, shredded 1 cup / 125g/4oz flour 4 eggs, lightly beaten 155ml / 5 fl oz milk 30 g/ I oz butter, melted Spinach filling 2 teaspoons vegetable oil 2 cloves garlic, crushed 12 spinach or silver beet leaves, shredded 300g/9 ½ oz sour cream or natural yoghurt Freshly ground black pepper

Instructions
Method: 1. To make pancakes, boil or microwave spinach or silver beet until wilted. Drain and squeeze out as much liquid as possible. 2. Place flour in a bowl and make a well in the centre. Add eggs and a little of the milk and beat, working in all the flour. Beat in butter and remaining milk, and then stir through spinach. 3. Pour 2-3 tablespoons of batter into a 20cm/8in nonstick frying pan and tilt pan so batter evenly covers base. Cook for I minute each side or until lightly browned. Set aside and keep warm. Repeat with remaining batter. 4. To make filling, heat oil in a frying pan, add garlic and cook over a medium heat, stirring, for I minute. Add spinach or silver beet and cook for 3 minutes longer or until spinach or silver beet wilts. 5. Stir in sour cream or yoghurt and black pepper to taste. Spread a spoonful of filling over each pancake. Fold pancakes into quarters and serve immediately. Note: These wholesome pancakes envelop a delicious savory filling and are best served immediately after cooking. Serves 6