1 hr
Not Too Tricky
serves 4
About the recipe
Bigging up frozen spinach and store-cupboard staples, this budget-friendly pancake stack delivers big flavour without breaking the bank.
Ingredients
320g frozen spinach
1 free-range egg
150g plain flour
250ml milk
olive oil
500g passata
3 cloves of garlic
250g ricotta cheese
50g Parmesan cheese
Method
- Preheat the oven to 180°C/350°F/gas 4. Defrost the frozen spinach.
- Crack the egg into a large bowl, then add the flour, milk and a tiny pinch of sea salt and whisk together until you have a smooth batter.
- Place a small non-stick frying pan on a medium-high heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up in a deep ovenproof dish and repeat with the remaining batter.
- Peel and finely slice the garlic. Place the pancake pan on a medium heat with 1 teaspoon of oil. Add the garlic and fry for 1 minute, then stir in the spinach and cook for a further 3 minutes. Turn off the heat, season with salt and pepper and finely grate in most of the Parmesan. Tip into a food processor and blitz with the ricotta, adding a splash of milk to loosen if needed.
- Layer up the pancakes with the passata and spinach-ricotta mix. Grate over the remaining Parmesan and bake for 30 minutes until golden and bubbling. Delicious served with a crisp salad.
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