Description
Delicious and wholesome Spinach and Ricotta Pancakes served with a flavorful homemade tomato sauce. These savory pancakes combine fresh baby spinach, creamy ricotta, and fragrant herbs to create a nutritious meal perfect for brunch or dinner.
Ingredients
Scale
For the Tomato Sauce
- 1 tbsp olive or rapeseed oil
- 1 onion, peeled and finely chopped
- 400 g (14oz) can chopped tomatoes
- 1 tbsp tomato purée (tomato paste)
- 2 tsp mixed dried herbs
- Salt and pepper, to taste
For the Spinach and Ricotta Pancakes
- 100 g (3½oz) plain flour (all-purpose flour)
- 2 eggs
- 300 ml (½ pint) milk
- Oil for frying (such as olive or rapeseed oil)
- 1 tbsp olive or rapeseed oil
- 1 small onion, sliced
- 1 clove garlic, chopped
- 200 g (7oz) baby spinach leaves
- 250 g (9oz) ricotta cheese
- Salt and freshly ground black pepper, to taste
- ½ tsp grated nutmeg
- 6 tbsp Parmesan cheese, grated
Instructions
- Make the Tomato Sauce: Heat 1 tablespoon of olive or rapeseed oil in a pan over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5-7 minutes. Add the chopped tomatoes, tomato purée, and mixed dried herbs. Season with salt and pepper to taste. Simmer gently for 20-25 minutes until the sauce thickens and develops rich flavor. Set aside and keep warm.
- Prepare the Spinach Filling: In a separate pan, heat 1 tablespoon of olive or rapeseed oil over medium heat. Add the sliced onion and chopped garlic, cooking until softened, about 3-4 minutes. Add the baby spinach leaves and cook until wilted, stirring occasionally, about 2-3 minutes. Remove from heat and allow to cool slightly.
- Make the Pancake Batter: In a mixing bowl, whisk together the plain flour, eggs, and milk until you have a smooth batter. Season with a pinch of salt and freshly ground black pepper.
- Combine Spinach and Ricotta: Add the cooked spinach mixture, ricotta cheese, grated nutmeg, and 4 tablespoons of grated Parmesan cheese to the batter. Stir gently to combine, making sure the filling is evenly distributed.
- Cook the Pancakes: Heat a non-stick frying pan over medium heat and lightly oil it using oil for frying. Pour a ladleful of batter into the pan and spread evenly to form a pancake about 15 cm in diameter. Cook each pancake for about 2-3 minutes until bubbles form on the surface and the edges begin to set. Carefully flip and cook the other side for another 2-3 minutes until golden and cooked through. Repeat with the remaining batter, adding more oil as needed. Keep the cooked pancakes warm.
- Serve: Plate the warm pancakes, sprinkle the remaining Parmesan cheese on top, and serve with the homemade tomato sauce on the side or drizzled over the pancakes. Enjoy immediately.
Notes
- You can serve these pancakes plain or with the Really Easy Tomato Sauce for extra flavor.
- Use fresh baby spinach leaves for the best texture and taste.
- Leftover pancakes can be refrigerated for up to 2 days and gently reheated in a pan.
- If preferred, substitute ricotta with cottage cheese for a lighter option.
Nutrition
- Serving Size: 1 serving
- Calories: 438 kcal
- Sugar: 9 g
- Sodium: 423 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 126 mg
