Ingredients
The following ingredients have 4 Servings
- 100 g leeks (finely diced)
- 120 g plain flour
- 2 eggs
- 300 ml milk
- 1/8 tsp salt
- 1/8 tsp black pepper
- 120 g spinach
- 100 g kale (remove any woody stem bits, roughly chop)
- 160 g ricotta
- ¼ tsp nutmeg
- ¼ tsp black pepper
- ¼ tsp salt
Instruction
- Put all the ingredients for the pancakes(except the leeks) in a measuring jug or bowl and mix well with a fork or whisk. Then whisk in the leeks.
- Heat a little oil in a frying pan and when it is hot, add a small ladle of pancake mixture to the pan. Use the back of the ladle to spread it around so it is roughly circular. Cook the pancakes on a medium heat for 1-2 minutes on each side.
- While making the pancakes, stir fry the kale in another pan for a couple of minutes and then add the spinach. When the spinach has wilted, stir in the ricotta and season with nutmeg, salt and black pepper. Serve warm with the pancakes.
