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
200 g spinach
Handful fresh mint, leaves picked
2 medium eggs
175 ml milk
40 g butter, melted, plus extra to fry
275 g self-raising flour
1 Tbsp. baking powder
150 g ricotta
100 g 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.
Per serving:
Calories: 448
Protein: 17g
Fat: 17g
Saturates: 9g
Carbs: 55g
Sugars: 3g
Fibre: 4g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
