Spinach Cheese Pancakes
|Pancakes||12 (Basic Variety)|
|Cooked chopped spinach/Cooked finely chopped taro leaves||1 Cup (16 tbs)|
|Dried mustard||1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Finely grated cheddar cheese/Finely grated gruyere cheese||1⁄2 Cup (8 tbs)|
Prepare cooked finely chopped green leaves.
Chop bacon and onion and place in a saucepan and stir fry until bacon is crisp.
Remove bacon and onion, and toss with leaves.
Prepare sauce by melting butter and stirring flour, salt, pepper, and dry mustard.
Slowly stir in milk cooking over slow heat until the sauce is thick and smooth.
Stir in cheese and reduce heat. Divide leaf mixture between pancakes, allowing about 2 tablespoons each.
Place the mixture in the middle of the pancake, roll up and place on plates.
Allow two pancakes per person.
Pour cheese sauce over and serve.