Spinach and Ricotta Pancakes
July 27, 2012
Posted by on
To kick off my recipe section, I decided to try out a recipe that was sent to me by Baking Mad. Baking Mad have a whole section on how to make pancakes and I selected this one because I am more into my savoury than sweet.
So here goes…
1 lemon zest grated
1 pinch of nutmeg and ground pepper
50 grams parmesan grated
1. Place the flour and salt in a mixing bowl and add the egg. Beat well gradually adding the milk until the mixture is smooth, thick and creamy.
2. Heat a small frying pan, non stick if possible, until really hot, then turn down the heat to medium. Drizzle the pan with a tiny amount of oil and add a large spoonful of pancake mixture, swirling the pan to coat the surface. Allow to cook for 1-2 minutes until brown then toss the pancake or use a palette knife to flip the pancake over. Cook until this side has browned lightly. Stack on a plate, covered with cling film and a clean tea towel to keep warm
3. To make the filling, place the spinach in a colander and pour over a kettle of boiling water until the spinach has wilted. Squeeze out as much water as possible from the spinach, then chop the spinach finely. Mix the spinach with the ricotta, lemon zest, nutmeg and pepper, then stir in the parmesan cheese. Spread over the pancakes, roll up and serve hot with a few cherry tomatoes if liked. If liked, prepare the pancakes and filling, roll up and bake, sprinkled with grated cheddar, in a small oven proof dish at 180c.160cfan. gas 4 for 20 minutes to reheat.
These were easy to make and spinach and ricotta is a great flavour combination. The lemon zest gave a nice zing but over all, they were a little bland. I changed the measurements too. For the amount of batter, I didn’t use as much ricotta as was stated in the recipe. I got away with 300 grams but I suppose it depends how much ricotta you like.
For more pancake recipes, you can see the Baking Mad website. There are also lots of recipes for kids to try out.