Recipes

Method

If you’re looking for a savory pancake this pancake day, then give our spinach pancakes, with tomatoes and zesty ricotta a go. Full of healthy vitamins and packed with flavor!

1. Crack the egg into a blender, add the flour, milk, spinach and a pinch of salt and pepper, then blitz until smooth.
2. Slice the tomatoes, and sprinkle a little salt and sugar on the slices to release the juices.
3. Place a large non stick frying pan on a medium heat, pop a little of the butter in, wait for it to warm and use a pastry brush to wipe the butter around the whole pan. Then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.
4. Top each pancake with a few slices of the tomato, dollops of ricotta, a sprinkling of lemon zest, the almonds and some black pepper.