1 egg
1/2 c. fresh milk
1/4 - 1/2 c. powdered milk
1/4 - 1/2 c. wheat germ
3/4 tsp. salt
1/4 tsp. crushed peppercorns
1 grated onion
1 tsp. Worcestershire sauce
Spinach leaves

Beat ingredients to a smooth batter.

Cut into 1/4 inch shreds enough chilled spinach leaves and stems to make 1 1/2 tightly packed cups.

Stir shredded spinach into batter and set in refrigerator for 10 minutes.

Drop batter with spinach from tablespoon onto a hot grill brushed with partially hardened butter or vegetable oil. Saute slowly until brown on both sides. Garnish with paprika.