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Spinach and Ricotta Pancakes

Spinach and Ricotta Pancakes

  • Author: Michael
  • Total Time: 25 minutes
  • Yield: 10 pancakes 1x
  • Diet: Vegetarian

Description

These Spinach and Ricotta Pancakes offer a delightful, nutritious twist on traditional pancakes. Featuring fresh spinach and creamy ricotta combined with shredded mozzarella cheese (vegetal), they provide a fluffy, flavorful meal perfect for breakfast, brunch, or a light dinner. Easy to prepare and suitable for all skill levels, this recipe is a tasty way to add more greens to your diet without sacrificing indulgence.

Ingredients

Scale

Fresh Ingredients

  • 1 cup fresh spinach, washed, blanched, drained, and finely chopped
  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese (vegetal)
  • 2 large eggs
  • 3/4 cup milk

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Cooking Fat

  • Olive oil or butter, for cooking

Instructions

  1. Prepare the Spinach: Blanch fresh spinach in boiling water for about 30 seconds. Drain thoroughly and squeeze out all excess moisture. Chop finely to ensure even distribution in the batter.
  2. Mix the Wet Ingredients: In a large bowl, whisk together ricotta cheese, eggs, and milk until smooth and creamy for a fluffy texture.
  3. Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, baking powder, salt, and black pepper to evenly mix the leavening agent and avoid lumps.
  4. Blend Ingredients Together: Gently fold the chopped spinach and shredded mozzarella cheese (vegetal) into the wet mixture. Gradually add the dry ingredients and stir just until combined to keep pancakes light and tender.
  5. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with olive oil or butter. Pour batter in small rounds and cook for 2-3 minutes per side until golden brown and cooked through.
  6. Serve Warm: Plate the pancakes and garnish as desired. Enjoy immediately for a hearty, healthy meal.

Notes

  • Drain spinach well to prevent soggy pancakes and improve batter consistency.
  • Do not overmix the batter to ensure tender and fluffy pancakes.
  • Preheat the pan properly to achieve golden edges and even cooking.
  • Use fresh, high-quality spinach and ricotta for best flavor.
  • If the batter is too thick, add a splash of milk to reach pourable consistency.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Pan-frying
  • Cuisine: International

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 220
  • Sugar: 2g
  • Sodium: 320mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 100mg

Keywords: spinach pancakes, ricotta pancakes, vegetarian pancakes, cheesy pancakes, healthy breakfast, brunch recipe

Find it online: https://classicrecipehub.com/spinach-and-ricotta-pancakes/