Savoury spinach and ricotta pancakes

This twist on the traditional pancake is sure to impress

Makes: 8-12 pancakes

Preparation time: 5 minutes plus 30 minutes resting time

Cooking time: 10 minutes

Fred's Savoury Spinach & Ricotta Pancake recipe


For the batter:

2 small eggs
115g plain flour
75ml water
75ml milk
Oil for frying

For the filling:

150g spinach, boiled with the water squeezed out
150g ricotta
Pinch of grated nutmeg


Beat the eggs in a bowl, add the flour then gradually mix in the water and milk until you have a smooth batter.

Put a pan on the heat and drizzle in a small amount of oil.

Use a ladle to spoon approximately 2 tbsp of batter into the pan, then tip the pan around from side to side so the batter is spread evenly.

Flip the pancake one or two times to make sure it’s golden brown and crispy.

To serve, mix the spinach, ricotta and nutmeg together, add to the middle of each pancake and fold over each of the sides.

Recipe and images courtesy of Homepride Flour.

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