If you fancy pancakes but a healthy, filling, savoury option then Eunice Power has you covered with her Baked Spinach, Ricotta Pancakes and Tomato Sauce recipe from the Today show.

Ingredients

For the Pancakes

  • 170g plain flour
  • 2 free -range eggs
  • 300g milk

For the Filling

  • 250g spinach, cooked, water squeezed out
  • 250g ricotta
  •  pinch grated nutmeg
  • 50g grated parmesan

For the Sauce

  • 1 small onion
  • 1 small garlic
  • 1 tin of tomatoes
  • I heaped teaspoon of sugar
  • A few basil leaves

Method

If you fancy pancakes but a healthy, filling, savoury option then Eunice Power has you covered with her Baked Spinach, Ricotta Pancakes and Tomato Sauce recipe from the Today show.

  1. Pre heat the oven to 180°C.

To Make the Pancakes: 

  1. Place the flour in a bowl and whisk in the egg and enough milk to make a batter. The batter should be the consistency of double cream.
  2. Heat a little oil in a pancake pan and ladle the batter in, swirling the pan to coat.
  3. Cook for 1/-2 minutes on each side then remove. Repeat to make 6 pancakes.
  4. Meanwhile, mix the spinach, ricotta, parmesan and nutmeg in a bowl.
  5. Lay the pancakes on a clean flat surface. Divide the filling between the pancakes and roll up to secure.

A savoury alternative for dinner this eve

To Make the Sauce:

  1. Sweat the onions in garlic in a tablespoon of olive oil until soft. Add the tin of tomatoes to the pan along with a teaspoon of sugar –cook for 10 minutes, then blitz the tomato with the basil to make a smooth sauce.
  2. Place the pancakes in an oven proof dish, spread the tomato sauce over the pancakes and sprinkle with parmesan.
  3. Bake in the oven at 180c for 20 minutes