This speedy dinner is ready in just 20 minutes. Top with bacon or a poached egg for a more substantial meal.
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Yields:
4 serving(s)
Total Time:
20 mins
Cal/Serv:
448
Ingredients
200g
spinach
Handful fresh mint, leaves picked
2
medium eggs
175ml
milk
40g
butter, melted, plus extra to fry
275g
self-raising flour
1Tbsp.
baking powder
150g
ricotta
100g
pea shoots
Directions
Step 1Whizz the spinach, mint, eggs, milk, butter and plenty of seasoning in a blender until smooth. Add flour and baking powder and whizz again (you may need to scrape down the sides once or twice, but the batter will come together). Set aside to rest for 5min.
Step 2Heat a large non-stick frying pan over medium heat and brush with a little butter. Working in batches, add large spoonfuls of batter (about 3tbsp each), spacing apart. Cook for 1-2min, until bubbles appear on the surface, then flip and cook for another 2min until golden and cooked through. Remove to a plate, cover and keep warm. Cook the remaining pancakes, wiping the pan with kitchen paper and re-buttering between batches.
Step 3Divide the pancakes between 4 plates. Top with the ricotta, pea shoots and plenty of freshly ground black pepper. Serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
