less than 30 mins
less than 10 mins
Give the classic spinach and ricotta a twist by putting it in a savoury pancake.
Try other fillings such as feta, roast pepper and pine nut or a spicy egg pancake.
To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth.
Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake.
Scatter half the ricotta over each pancake. Scatter over the baby spinach and then grate over the nutmeg.
Season well and squeeze over the lemon juice. Roll up to serve.
By Rachel Phipps
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