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Spinach and ricotta pancakes

Recipe Submitted By: bakingmad

Hot pancakes with a filling of spinach and ricotta make a great lunch or light supper!

100 grams	Plain White Flour (Allinson Nature Friendly)
1 pinch	Salt
1	Free Range Eggs (Happy Eggs)
300 ml	JUST MILK

200 grams	Spinach fresh
500 grams	Ricotta Cheese
1	Lemon Zest grated
1 pinch	Nutmeg grated with black pepper
50 grams	Parmesan grated
	Cherry Tomatoes roasted to serve

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Place the flour and salt in a mixing bowl and add the egg. Beat well gradually adding the milk until the mixture is smooth, thick and creamy.
Heat a small frying pan, non stick if possible, until really hot, then turn down the heat to medium. Drizzle the pan with a tiny amount of oil and add a large spoonful of pancake mixture, swirling the pan to coat the surface. Allow to cook for 1-2 minutes until brown then toss the pancake or use a palette knife to flip the pancake over. Cook until this side has browned lightly. Stack on a plate, covered with cling film and a clean tea towel to keep warm
To make the filling, place the spinach in a colander and pour over a kettle of boiling water until the spinach has wilted. Squeeze out as much water as possible from the spinach, then chop the spinach finely. Mix the spinach with the ricotta, lemon zest, nutmeg and pepper, then stir in the parmesan cheese. Spread over the pancakes, roll up and serve hot with a few cherry tomatoes if liked. If liked, prepare the pancakes and filling, roll up and bake, sprinkled with grated cheddar, in a small oven proof dish at 180c.160cfan. gas 4 for 20 minutes to reheat.