Wednesday, 4 July 2012

Spinach and Ricotta Pancakes

For these melt in the mouth pancakes you will need:

100g cooked spinach
3 tbs SR flour

125g ricotta

2 small eggs or 1 large one
3tbs milk you may need a little more, see below
½ tsp salt
1 tbs grated parmesan cheese

Chop the spinach up really well. You want something that is fine. No big chunks here.

Add to a bowl with all the rest of the ingredients and mix well. At this point, you can decide whether you need any more milk. What you are aiming for is a thick batter that will drop off the spoon and spread a little in the pan so that you get a thick smallish pancake rather like an American breakfast pancake.

Heat some vetgatable oil in a heavy based frying pan and cook over a moderate heat until lightly brown on one side. Flip over and cook on the other side. Serve hot with a thick tomato sauce and a good dredging of parmesan cheese.

These are delicious as a starter or a vegetarian breakfast alternative to a British fry up.