Savory Spinach & Ricotta Pancakes

Step 1

Heat a drizzle of olive oil in a pan, over medium heat. Add half of the spinach. Season with salt & pepper & sauté for 5-6 min, stirring.

Step 2

Meanwhile, prepare the sauce. In a bowl, add: the ricotta, lemon juice, a drizzle of olive oil & chopped mint, if you have any. Season with salt & pepper. Set aside in the fridge.

Step 3

Prepare the pancake batter. In a mixing bowl, combine: the flour, baking powder & a pinch of salt.

Step 4

In a second mixing bowl, add: the eggs (1 egg per serving) & milk. Whisk to combine.

Step 5

Pour the wet mixture into the dry mixture. Mix until smooth. Add the spinach & mix once more.

Step 6

Grease a hot pan & pour in a small ladleful of batter. Cook for 2-3 min on each side, until golden - you can cook several pancakes at once. Set aside & keep warm.

Step 7

Meanwhile, in a pot of boiling water, cook the eggs (1 egg per serving) for 6 min. As the eggs cook, prep a bowl of ice water. After 6 min, transfer the eggs to the ice water to stop the cooking. Once cool to touch, peel off the shells.

Step 8

Serve the savory spinach & ricotta pancakes with the remaining spinach*, ricotta sauce & soft-boiled egg cut in half. Re-season to taste & enjoy! * Check out our tips for this step