Recipe

Spinach & Ricotta Pancakes

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Spinach & Ricotta Pancakes

Pancakes filled with creamy spinach and ricotta, topped with wild rocket and cherry tomatoes.




Ingredients to serve 2

  • 2 x eggs (from your panty)
  • 2 tsp x balsamic vinegar
  • 150g x cherry tomatoes – cut into quarters
  • ½ cup x flour
  • 1 clove x garlic – peel, grate finely & chop
  • 1 cup x milk (from your panty)
  • ⅛ tsp x nutmeg
  • ½ x onion – peel & chop finely
  • 200g x ricotta
  • 150g x Swiss chard – remove stalks and chop
  • 30g x wild rocket leaves
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Ingredients to serve 4

  • 4 x eggs (from your panty)
  • 4 tsp x balsamic vinegar
  • 300g x cherry tomatoes – cut into quarters
  • 1 cup x flour
  • 2 cloves x garlic – peel, grate finely & chop
  • 2 cups x milk (from your panty)
  • ⅛ tsp x nutmeg
  • 1 x onion – peel & chop finely
  • 400g x ricotta
  • 300g x Swiss chard – remove stalks and chop
  • 60g x wild rocket leaves
  • butter (from your pantry)
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Batter: In a large bowl, whisk together the eggs and ¾ of the milk. Pour the mixture into the flour and beat the mixture with a whisk or a fork until there are no longer any lumps. The consistency should be runny, so you might need to add the rest of the milk if your mixture is too thick. Season with salt and pepper and set aside.

Step 3

Spinach & ricotta filling: Place a large frying pan on a medium-high heat, add a drizzle of olive oil and cook the onion with a little salt for 5 minutes. Add the garlic in the last minute. Add the Swiss chard and cook for another minute until wilted. Remove from the pan (leaving behind any liquid) and place the mixture into a bowl. Mix in the ricotta, nutmeg and some salt and pepper.

Step 4

Pancakes: Place a non-stick pan on a medium-high heat and add a knob of butter. When the butter has melted, spoon in just enough of the batter to coat the base and swirl the pan so the batter spreads to cover the base (you want the pancakes to only be a few millimeters thick). When the edges are brown and pull away from the sides, use an egg lifter, or a spatula, to flip the pancake over. It should take about 45 seconds to a minute per side. Repeat with the rest of the batter – 2 pancakes per person.

Step 5

Salad: Dress the rocket and tomatoes with balsamic vinegar, olive oil, salt and pepper. Set aside.

Step 6

Serve by spooning equal amounts of spinach and ricotta fillings onto the middle of each pancake, then roll the pancakes up and serve 2 per person, topped with the rocket and tomato salad.