SPINACH, RICOTTA & CHERRY TOMATO PANCAKES.

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Step 1

Place spinach into a bowl and pour boiling water over it, leaving to soak for 2mins. Drain, then pulse in a blender into puree..

Step 2

Combine spinach puree, wholemeal flour, baking powder and a pinch of salt in a mixing bowl. Add the egg and milk, then whisk into smooth batter. .

Step 3

Heat a little of olive oil in a non-stick frying pan over a medium-low heat, and add 2-3 tbsp of the batter into the pan at a time to make small, round pancakes. You will need to do this in batches of two-three at a time. Cook for 2-3mins until the edges are set, and bubbles appear on surface. Flip pancakes over and cook for another 2-3mins until cooked through..

Step 4

Stack them up with a spoonful of ricotta in between each one, then top sliced cherry tomatoes, fresh parsley and a crack of black pepper. Serve warm.