How to make:
Spinach Pancakes with Ricotta
Sweet-savory breakfast idea
Vegetarian
Prep Time
15 Minutes
Total Time
15 Minutes
Pancakes are definitely an essential part of a great breakfast. And there's no reason to not get creative with it! This recipe is for savoury pancakes with spinach and ricotta. Paired with lemon zest and agave syrup you get a perfect mix of savory, sweet, creamy and lemony! The pancakes turn out beautifully green and fluffy. Give it a go!
Ingredients for the spinach pancakes (serves 1):
Handful baby spinach
1 Egg
100g Flour
1tsp Baking powder
1tbsp Sugar
Some lemon zest
Some lemon juice
Agave syrup (or honey)
50g Ricotta
Salt
Pepper
Handful baby spinach · 150ml Water
First, add the spinach to the water and blend.
1 Egg · 100g Flour· 1tsp Baking powder · 1tbsp Sugar · Lemon zest · Lemon juice · Salt
Whisk the egg into the "spinach water". Add flour, baking powder, salt, sugar, lemon zest and lemon juice. Mix well.
Heat a non-stick pan and pour in the mixture in batches. As soon as small bubbles form at the edge, turn over with a spatula. Repeat until the entire batter is used up.
50g Ricottal · Lemon zest · Agave syrup · Pepper
Place the first spinach pancake on a plate and generously top with ricotta. Sprinkle with lemon zest and pepper. Then add the next pancake and repeat these steps. In between, drizzle with agave syrup to your taste. The last layer should be ricotta. Finish your pancakes off with agave syrup and pepper.
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