Spinach & Ricotta Pancakes
Preparation time: 15 mins
Cooking time: 15 mins (Serves: 4)
- 100g (3oz) plain flour
- 1 egg, beaten
- 300ml (pt) semi-skimmed milk 5ml
- (1tsp) vegetable oil
- 325g (11oz) spinach
- 200g (7oz) ricotta
- Cherry tomatoes
Sift the flour into a bowl and add the egg. Gradually whisk in the milk to make a smooth batter.
Heat the vegetable oil in a frying pan until hot and spoon in the batter. Tilt the pan to coat the base evenly and cook over a medium heat until set. Turn the pancake over and cook the other side until golden. Repeat until all the batter has been used (eight pancakes).
Wilt the spinach gently in a saucepan, squeeze out any excess liquid. Stir in the ricotta.
Divide between the pancakes, roll up and serve immediately with cherry tomatoes.
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