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
For the batter:
2 small eggs
115g plain flour
Oil for frying
For the filling:
150g spinach, boiled with the water squeezed out
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. homeprideflour.co.uk