Tiered Cheese Pancakes
|Spinach||1 1⁄2 Pound|
|Rich pancake batter||1⁄2 Pint|
|Cheddar cheese||8 Ounce, grated|
Wash and cook the spinach in the usual way.
Drain well and chop.
Cook thin pancakes, and pile as made on a warm dish putting a layer of spinach and grated cheese between each fresh pancake.
Keep the pile hot in a moderate oven (375°F - Gas Mark 4) and build up layer by layer until all the batter is used.
Top the last pancake with a little grated cheese and serve hot, cutting into wedges as you would a cake.