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.

Ricotta Pancakes

These pancakes are simplicity itself to make. So this is what you need to make approximate 12 pancakes. 3 per person is a good serving.:

125g of ricotta cheese

1 egg

100g flour

1 heaped tablespoon of sugar

grated rind of half a lemon

50g of melted butter

milk, see the method for how much to use.

1 teaspoon of lievito per dolci, if you can't get this then use baking powder.

Now get cooking.
1. Break the egg in to a bowl and add the ricotta, the melted butter, the grated lemon rind and the sugar. Mix well then add the flour and the raising agent.
2. Beat in the flour with enough milk to make a thick batter. Remember that this batter has to retain its shape in the pan. It should only spread enough to form rough circles in the pan.
3. On a medium flame heat a heavy based pan and add a little butter. When the butter is ready drop dessertspoons of mixture into the pan. You will only be able to cook about 4 pancakes at a time. Remember that they will spread and rise. When the pancakes are golden brown on one side tip over and cook on the other side. Adjust the heat if the pancakes are cooking too quickly or too slowly.
I served these pancakes with lightly cooked fresh blackberries as they are in season at the moment, and they are growing in abundance about 50 metres away from the house but they work well with most fruits.