As it was Pancake Tuesday, and I just LOVE pancakes I decided to go all out and make savoury and TWO types of sweet pancake, with various fillings/ toppings.
The Ricotta and Spinach Pancakes were a huge success.
The pancake batter I let rest for an hour before cooking them, I feel this gives time for the batter to settle and makes the pancakes light and not at all rubbery.
I wilted some spinach in some sautéed onions and garlic, and left to cool before combining with ricotta, grated parmesan and some lemon zest.
I used this to fill the pancakes, and sprinkled some lightly toasted pinenuts before rolling.
The filled pancakes I placed on some tomato passata, I also spread a thin layer over the top.
The whole ensemble was then covered in a light cheese sauce and put in the oven for 20 minutes, the result was YUM!
I made two types of sweet pancake, American & Traditional.
The American pancakes we cooked with blueberries and raspberries pressed in on the first “flip”.
The kids also enjoyed these with ice cream and maple syrup.These were lovely on their own, with just a dollop of cream.
The “traditional”pancakes we served with;
Lemon & Sugar – For old time’s sake
And my personal favourite- caramelized banana’s with a shot of Bailey’s and a dollop of softly whipped cream.