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.