SPINACHE PANCAKES AND RICOTTA PANCAKES
1 bunch of cooked, drained and chopped spinach
½ cup (125 g) ricotta cheese
¼ cup grated cheddar cheese
ground black pepper
½ teaspoon paprika
pinch of grated nutmeg
¼ cup grated Parmesan cheese
½ cup breadcrumbs
BATTER
1 cup plain cake flour
1 ¼ cups milk
1 egg
butter, for cooking
CHEESE SAUCE:
2 tablespoons butter
¼ cup plain cake flour
1¾ cups milk
1 cup grated cheddar cheese
Put the spinach, cheeses, pepper and nutmeg in a bowl and mix well.
TO MAKE BATTER:
Sift the flour and pinch of salt into a bowl. Add half the milk and the egg. Whisk until smooth: add the remaining milk. Heat a teaspoon of butter in a frying pan and pour in a thin layer of batter. Cook the base until golden, then flip. The batter should make 8 pancakes.
TO MAKE CHEESE SAUCE:
Melt the butter over low heat, add the flour and cook for 1 minute. Remove from the heat and slowly stir in the milk. Bring to the boil, stirring constantly. Remove from the heat and add salt and pepper and grated cheese.
Preheat the oven to 180ºC. Divide the filling among the pancakes, roll up and put in a greased ovenproof dish. Pour cheese sauce over pancakes. Mix the Parmesan, paprika and breadcrumbs together and sprinkle over the sauce. Bake for 30 minutes, or until golden brown.
Ricotta Pancakes with Berries and Mascarpone:
140 g cake flour
5 ml baking powder
1 ml salt
4 eggs separated eggs
40 g castor sugar
30 g butter , melted
170 ml milk
225 g Ricotta cheese
20 g butter and 10 ml oil to fry the pancakes
icing sugar and Mascarpone to serve
Sift the flour, baking powder and salt together. In a separate bowl, whisk the egg yolks, sugar and melted butter together for 2 minutes, then add the milk and Ricotta cheese and stir to combine. Gently fold the cheese mixture into the flour mixture. Whisk the egg whites in a clean bowl, until stiff peaks form. Add spoonful of the egg whites to the batter to loosen the mixture, before folding in the remaining egg whites. Heat the butter and oil in a frying pan over moderate heat. Drop spoonfuls of batter into the pan and fry pancakes for 1-2 minutes per side, until golden and cooked. Serve with a dusting of icing sugar and a dollap of Mascarpone and the berries.
Photo and recipe posted by Petro Van Genderen
