Serves:
4
Prep time:
5 mins
Cook time:
15 mins
Ingredients:
125g plain flour
pinch of salt
2 eggs
250ml milk
25g butter (or use 25ml of a neutral oil like groundnut or rapeseed oil), plus extra for cooking
For the filling:
1x 250g bag of fresh baby spinach, washed
125g ricotta (or use cream cheese if you prefer)
1/4 tsp nutmeg, optional
salt & pepper
Veg Portions / Serving:
1
Make breakfast an opportunity to get started on your 5-a-day with these deliciously easy spinach ricotta pancakes. Have a breakfast in colour, and save the slightly wilted spinach in the veg drawer from ending up in the bin at the same time!
Method:
To make the pancakes: Mix the flour and salt, then make a small ‘well’ in the centre and crack in the eggs. Whisk gently until it starts to come together, then slowly add the milk, a little at a time, until you have a smooth thin batter, roughly the consistency of double cream. Whisk in the cooled melted butter.
To cook the pancakes: heat a small-medium frying pan over medium heat and add a teaspoon of butter or oil, heating until it starts to sizzle. Pour in small ladleful of batter and swirl the pan gently until the batter covers the base of the pan thinly (don’t worry if the first one comes out a little thick – just use slightly less batter on the next one). Allow to cook for a minute or until you can barely see any raw batter on the top, then slide a spatula under the pancake and gently flip it, giving it another 30 secs-1 minute to cook on the other side. Once both sides are cooked and have lightly browned spots, slide the pancake onto a plate and repeat with the remaining batter.
To make the filling: wilt the spinach in the pan you used for the pancakes, then mix with the ricotta in a bowl. Add the nutmeg, if using and season with salt & pepper until it tastes right to you. Add a couple of tablespoons of this to each pancake and fold in half or roll. Serve straightaway.
