SPINACH AND RICOTTA PANCAKES
Ingredients
- 85g/3oz plain flour
- 1 free-range egg
- milk
- to make a batter
- 150g/5¼oz spinach
- cooked
- water squeezed out
- 150g/5¼oz ricotta
- pinch grated nutmeg
Directions
- To make the pancakes
- place the flour in a bowl and whisk in the egg and enough milk to make a batter. The batter should be the consistency of double cream.
- Heat a little oil in a pancake pan and ladle the batter in
- swirling the pan to coat. Cook for 1-2 minutes on each side then remove. Repeat to make three pancakes.
- Meanwhile
- mix the spinach
- ricotta and nutmeg in a bowl.
- Lay the pancakes on a clean flat surface. Divide the filling between the pancakes and roll up to secure. Cut on an angle and serve immediately.
