Spinach and Ricotta Pancakes

spinach and ricotta pancake

I always make sure I celebrate Pancake Tuesday by making and consuming at least a pancake or two.

The way I make my pancake batter, I use duck eggs instead of those that come from a chicken. This is because I find they give a richer and fuller flavour.

If I’m having them for lunch or dinner, then I would cook something savoury to go with them. The following recipe has a spinach and ricotta topping that I find goes wonderfully well with the pancakes.

For the pancake batter you will need:
190g plain flour
2 duck eggs
1 cup milk

For the ricotta topping:
2 diced shallots
250g spinach
250g ricotta
nutmeg
salt, pepper

To make the pancakes:
Whisk the eggs, flour, and milk together in a bowl. Add more milk if you find the mixture is too thick. Add a pinch of salt.

Heat up a frying pan with oil. Add the desired sized pancake batter, and cook on a medium heat for around 3-4 minutes on each side (or until browned).

To make the ricotta topping:
In a separate pan, heat up some oil, and add the shallots.

When the shallots are browned, add the spinach and stir.

After around 2 minutes, when the spinach has reduced, drain any excess liquid and add the ricotta.

Add a shaving of nutmeg, a pinch of salt and pepper, and stir until all the ingredients have mixed together.

To serve:
Place the pancake on a plate with the spinach on top. Fold the pancake around the topping if desired.