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spinach and ricotta pancakes

Turn pancakes into a veggie meal



SERVES 4 PREP 10 MINS

COOK 20 MINS

100g plain flour

2 eggs

300ml milk

sunflower oil for frying

500g back frozen spinach

1 garlic clove, crushed

250g ricotta cheese

pinch of nutmeg

4tbsp parmesan cheese, grated

4 small bunches cherry tomatoes, on the vine

 

1 Put the flour,eggs and milk together in a bowl. Whisk together until smooth.

2 Heat 1tsp sunflower oil in a  15cm non-stick pan, then pour in just enough mixture to cover the base of the pan, tilt to cover

3 Cook for 30 seconds until the pancake batter is firm on the base.

4 Use a palette knife to flip over the pancakes. Cook for about 30 seconds more until the underside is firm.

5 Put onto a plate and repeat with the remaining mixture to make 8 pancakes. Heat  oven to 220C, Gas 7.

6 Put the frozen spinach into a bowl with the garlic and microwave on High for 3 mins or until defrosted.

7 Press the spinach through a metal sieve to squeeze out all the liquid. Tip away the liquid.

8 Return the spinach to the bowl, season generously. Stir in the ricotta cheese and nutmeg.

9 Spoon the spinach mixture down the centre of each pancake and fold in the other 2 sides.

10 Line a baking sheet with a non-stick Teflon sheet and put the filled pancakes on top with the cherry tomatoes.

11 Sprinkle the parmesan cheese over the pancakes and bake for 15 mins until the filling is piping hot and the pancakes are golden.

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