1/2 lb. fresh spinach
1/2 c. plus 1 tbsp. all-purpose flour
1 lg. egg yolk
5 tbsp. corn oil
1 c. sweet milk
1 (7 oz.) can whole shoe peg corn, drained
Pinch of nutmeg
1/2 stick butter or more for cooking pancakes

Trim and wash spinach, drain well. Steam without adding water until wilted. Chop. Makes about 1/2 cup. Whisk flour, egg yolk and oil. Add milk a little at a time while whisking. Stir in spinach, corn and nutmeg. Cover and refrigerate. Cook as pancakes, serve with raspberry jam whisked to a light syrup.