Description
Delicious and savory Spinach and Ricotta Pancakes served warm, either plain or with a flavorful homemade tomato sauce. These pancakes combine fresh spinach, creamy ricotta, and subtle herbs for a nutritious and comforting meal perfect for brunch or dinner.
Ingredients
Scale
Tomato Sauce
- 1 tbsp olive or rapeseed oil
- 1 onion, peeled and finely chopped
- 400 g (14oz) can chopped tomatoes
- 1 tbsp tomato purée (tomato paste)
- 2 tsp mixed dried herbs
- Salt and pepper, to taste
Pancakes
- 100 g (3½oz) plain flour (all purpose)
- 2 eggs
- 300 ml (½pt) milk
- Oil for frying
- 1 tbsp olive or rapeseed oil
- 1 small onion, sliced
- 1 clove garlic, chopped
- 200 g (7oz) baby spinach leaves
- 250 g (9oz) ricotta cheese
- Salt and freshly ground black pepper, to taste
- ½ tsp grated nutmeg
- 6 tbsp Parmesan cheese, grated
Instructions
- Prepare the Tomato Sauce: Heat 1 tbsp olive or rapeseed oil in a pan over medium heat. Add the finely chopped onion and cook until softened. Stir in the chopped tomatoes, tomato purée, mixed dried herbs, salt, and pepper. Simmer gently for about 15-20 minutes until the sauce thickens slightly. Keep warm.
- Make the Pancake Batter: In a large mixing bowl, whisk together the plain flour, eggs, and milk until you have a smooth batter. Let it rest while preparing the spinach mixture.
- Cook the Spinach Mixture: Heat 1 tbsp olive or rapeseed oil in a skillet over medium heat. Add sliced onion and chopped garlic, sauté until softened and fragrant. Add the baby spinach leaves and cook until wilted. Remove from heat and let cool slightly.
- Combine Filling Ingredients: In a bowl, mix the cooked spinach mixture with the ricotta cheese, grated nutmeg, grated Parmesan, salt, and freshly ground black pepper. Stir until well combined.
- Cook the Pancakes: Heat a small amount of oil in a non-stick frying pan over medium heat. Pour a small ladle of the pancake batter into the pan, tilting the pan to spread it evenly to form a thin pancake. Cook for 1-2 minutes until lightly golden on the bottom, then flip and cook the other side for 1 minute.
- Fill and Fold the Pancakes: Place a spoonful of the spinach and ricotta filling onto each cooked pancake, fold or roll the pancake to enclose the filling.
- Serve: Serve the filled pancakes warm, either plain or topped with the prepared tomato sauce.
Notes
- These spinach and ricotta pancakes can be enjoyed plain or with a tangy tomato sauce for extra flavor.
- You can substitute rapeseed oil with olive oil according to preference.
- For a richer taste, add a sprinkle of extra Parmesan before serving.
- Make sure to cook the spinach thoroughly to reduce excess moisture in the filling.
Nutrition
- Serving Size: 1 serving
- Calories: 438 kcal
- Sugar: 9 g
- Sodium: 423 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 126 mg
