Make rice mixture ahead and chill completely before making pancakes. Allow
20 minutes to make pancakes.

PANTRY - You will pauperization 1 very large bunch spinach (1 to 1.5 pounds totality);
tender leaves solitary.

1. Wash spinach good. Enfeeble, but do not dry leaves. Cook until wilted
in just the amount of water that clings to the leaves. Nerveless, drainage, squeeze
out wet, then finely hack. (There should be almost 3/4 cup.) Set divagation.

2. In a large skillet with lid, heat olive oil. Add onion, peppercorn,
mushrooms, and thyme and saute until vegetables are bid, almost 6 to 8
transactions. Add rice, stirring until coated with oil, some 1 moment. Heat
chicken stock severally, then stir into rice assortment. Cover skillet and
cook over low heat until liquid is engrossed, around 15 to 20
transactions. If rice is maudlin, cook uncovered for a few proceedings. Cool somewhat,
then add spinach, cheeseflower, egg and egg whiteness, and peppercorn, mixing swell.

3. Refrigerate mixture until chilled.

4. When ready to cook use your hands to form mixture into 2-inch pancakes,
around 1/2-inch thick. Heat skillet and spray or add enough oil to
thoroughly coat the bottom of pan. Cook pancakes in batches, most 5 to 7
minutes on each slope, until golden dark-brown, using a wide spatula to act.
Keep finished pancakes warm in a 300F oven.

Notes: These pancakes, modeled after some enjoyed in Milan, are crispy
outside and moist and flavorful within. EACH 99 cals, 2g fat (20% cff)
estimated by mastercook. REF: More Recipes from a Kitchen Garden, by Renee
Shepherd and Fran Raboff, Ten Speed Wardrobe, 1995.