- Recipes Home
- Interest Groups
Spinach And Ricotta Pancakes Recipe
|Flour||6 Ounce (1 1/2 Cups, 175 Gram)|
|Milk||3⁄4 Pint (2 Cups, 425 Milliliter)|
|Melted butter/Oil||1 Tablespoon|
|For spinach and ricotta filling|
|Fresh spinach||2 Pound (1 Kilogram)|
|Butter||1 Ounce (2 Tablespoon, 25 Gram)|
|Ricotta cheese||8 Ounce (1 1/4 Cups, 225 Gram)|
|Ground black pepper||To Taste|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 1901 Calories from Fat 809
% Daily Value*
Total Fat 92 g141.2%
Saturated Fat 51.9 g259.6%
Trans Fat 0 g
Cholesterol 667.8 mg
Sodium 1843.7 mg76.8%
Total Carbohydrates 191 g63.7%
Dietary Fiber 25.2 g100.9%
Sugars 24.8 g
Protein 94 g187.7%
Vitamin A 1760.2% Vitamin C 425.6%
Calcium 187.4% Iron 199.4%
*Based on a 2000 Calorie diet
When half the milk has been added, stir in the melted butter or oil and beat until smooth. Add the remaining milk. The batter should be the consistency of thin cream. Leave it to stand for at least 30 minutes.
For the filling, wash the spinach and discard any tough stalks and discoloured leaves.
Put the butter in a large pot and cook for 1 minute until melted. Cram in the spinach, cover and cook for 6 minutes, turning the pot once, until the spinach is soft but still bright emerald green.
Chop the spinach with the ricotta, mixing well, and season with salt, pepper and nutmeg.
Make the pancakes on the hob. Pour a little oil into a heavy based pan and heat until very hot. Stir the batter well and spoon in enough to coat the bottom of the pan. Tilt and jiggle the pan over the heat until the pancake has set, then toss or turn it over with a spatula and cook the other side.
Discard your first pancake as it will be too oily.
Pile the pancakes on a plate as you make them, but don't attempt to keep them hot, or they will dry out.
Divide the filling between the pancakes and roll up. Pack them into an oblong dish, cover with vented cling film (plastic wrap) and cook for 2-3 minutes until hot through.