Spinach and Ricotta Pancakes Recipe

These savory spinach and ricotta pancakes are a delightful twist on traditional pancakes, offering a creamy and flavorful filling that’s perfect for breakfast, brunch, or dinner. The soft and fluffy pancakes are complemented by a delicious spinach and ricotta filling, making for a satisfying and nutritious meal. Packed with greens and cheese, these pancakes are not only tasty but also provide a boost of vitamins and protein. Whether you’re preparing them for a casual family meal or a more formal brunch gathering, they are sure to impress.

Preparation, Cook, and Total Times

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

Cuisine

This recipe is inspired by savory pancakes often found in Mediterranean cuisine, where spinach and cheese fillings are popular in both savory pies and pastries. It combines the traditional pancake form with a creamy filling, offering a modern take on a well-loved classic.

Full List of Ingredients

For the pancake batter:

• 2 eggs
• 14 fl oz whole milk
• 7 oz all-purpose flour
• 1 tbsp oil
• 1 pinch of salt

For the spinach ricotta filling:

• 7 oz spinach
• 5½ oz ricotta
• ½ onion, diced
• 1 garlic clove, minced

Step-by-Step Cooking Directions

1. Make the Pancake Batter:
   In a large bowl, whisk together the 2 eggs and whole milk until well combined. Gradually sift in the 7 oz of all-purpose flour, stirring to avoid lumps. Add 1 tablespoon of oil and a pinch of salt, mixing until the batter is smooth. Set aside to rest while you prepare the filling.

2. Prepare the Spinach Ricotta Filling:
   In a frying pan, heat a little oil over medium heat. Add the diced ½ onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic clove and cook for another minute until fragrant. Stir in the spinach and cook until wilted. Remove from heat and let it cool for a few minutes.

3. Combine the Filling Ingredients:
   Once the spinach mixture has cooled slightly, stir in the ricotta cheese, mixing until fully combined. Season with a pinch of salt and pepper to taste. Set the filling aside.

4. Cook the Pancakes:
   Heat a non-stick frying pan or griddle over medium heat and lightly grease with oil. Pour small amounts of pancake batter onto the pan, forming small circles. Cook for 2-3 minutes on each side, or until golden brown and cooked through. Repeat with the remaining batter.

5. Assemble the Pancakes:
   Once the pancakes are cooked, spread a generous spoonful of the spinach ricotta filling on top of each pancake. Stack them up and serve warm.

Nutritional Information (per serving)

• Calories: 250 kcal
• Protein: 10 g
• Fat: 14 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 55 mg

The Origins and Popularity of the Recipe

Savory pancakes are common in many global cuisines, particularly in Mediterranean and Eastern European dishes. The combination of spinach and ricotta cheese is widely known for its use in pastas and pies, like the Italian “spinach and ricotta ravioli” or Greek “spanakopita.” This recipe modernizes the concept by pairing the spinach and ricotta with pancakes, turning a classic breakfast dish into a filling, savory meal.

This recipe has gained popularity because of its versatility. It’s perfect for those who love savory dishes or are looking to add more vegetables into their meals in a fun and tasty way.

Reasons Why You’ll Love This Recipe

1. Healthy and Flavorful: The spinach and ricotta filling is rich in nutrients while offering a creamy, comforting flavor.
2. Easy to Make: The batter is simple to prepare, and the filling can be made while the pancakes cook, making this dish quick and convenient.
3. Perfect for Any Meal: These savory pancakes can be served for breakfast, brunch, lunch, or dinner, making them an incredibly versatile dish.
4. Customizable: You can easily adjust the filling by adding other vegetables like mushrooms or zucchini, or even adding herbs like thyme or basil for extra flavor.
5. Great for Meal Prep: These pancakes store well in the fridge and can be reheated, making them ideal for meal prep.

Health Benefits

1. Packed with Protein: The ricotta cheese and eggs provide a good source of protein, which is essential for muscle repair and growth.
2. Rich in Vitamins: Spinach is a great source of vitamin A, C, and K, as well as folate and iron, supporting immune function and overall health.
3. Good for Bone Health: The calcium from the ricotta cheese and spinach helps maintain strong bones.
4. High in Fiber: Spinach adds fiber to the dish, which aids in digestion and supports a healthy gut.
5. Low in Carbs: Compared to traditional pancakes, these savory pancakes are a low-carb option, especially when paired with a veggie-packed filling.

Serving Suggestions

1. With a Side Salad: Serve these pancakes with a fresh green salad or a light tomato salad to balance the richness of the dish.
2. As an Appetizer: Serve them as appetizers at a dinner party, topped with extra spinach and ricotta filling or a drizzle of balsamic glaze.
3. Topped with Yogurt: A dollop of Greek yogurt or sour cream on top of these savory pancakes adds a creamy contrast and enhances the flavor.
4. For Brunch: Pair with fresh fruit, scrambled eggs, and a glass of freshly squeezed juice for a well-rounded brunch.

Cooking Tips

1. Don’t Overmix the Batter: When mixing the pancake batter, be careful not to overmix. Stir until just combined to keep the pancakes light and fluffy.
2. Use Fresh Spinach: Fresh spinach works best, as it provides a vibrant flavor and texture. If using frozen spinach, make sure it’s well-drained to avoid excess moisture.
3. Adjust the Filling: Feel free to add extra seasoning or herbs to the spinach and ricotta filling to suit your taste. Nutmeg, garlic, or fresh herbs like thyme or basil can enhance the flavor.
4. Make Mini Pancakes: If serving as appetizers or finger food, make smaller-sized pancakes and top them with a dollop of the spinach ricotta mixture.

Variations to Try

1. Mushroom and Spinach Filling: Add sautéed mushrooms to the spinach and ricotta filling for extra depth of flavor and texture.
2. Add Bacon or Ham: For a meatier version, add crispy bacon or diced ham to the filling for a savory punch.
3. Cheese Variations: Use feta, goat cheese, or mozzarella instead of ricotta for a different flavor profile.
4. Gluten-Free Version: Swap the all-purpose flour for a gluten-free flour blend to make these pancakes gluten-free.
5. Spicy Spinach Pancakes: Add red pepper flakes or chopped jalapeños to the spinach filling for a spicy kick.

Conclusion

These Cheesy Spinach Pancakes are the perfect savory treat for any occasion. With their delicious spinach and ricotta filling, they make a satisfying meal that’s full of flavor and nutrition. Whether served for brunch, lunch, or dinner, they are sure to impress and become a family favorite. Easy to prepare and incredibly versatile, this recipe is perfect for anyone looking to enjoy a hearty, vegetable-packed meal in pancake form.

10 Comprehensive FAQ Section

1. Can I make the filling ahead of time?
   Yes, you can prepare the spinach ricotta filling ahead of time and store it in the fridge for up to 2 days. Simply reheat it before assembling the pancakes.

2. Can I use frozen spinach instead of fresh?
   Yes, frozen spinach can be used. Just make sure to thaw and drain it thoroughly to avoid excess moisture.

3. How do I store leftovers?
   Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the microwave or on a skillet.

4. Can I freeze the pancakes?
   Yes, you can freeze the pancakes after they have cooled. Place parchment paper between the pancakes to prevent sticking, and store them in an airtight container in the freezer for up to 2 months.

5. What can I substitute for ricotta cheese?
   You can use cream cheese, cottage cheese, or Greek yogurt as substitutes for ricotta.

6. Can I make this recipe without eggs?
   Yes, you can use an egg substitute such as flaxseed meal or chia seeds mixed with water.

7. What else can I add to the filling?
   You can add cooked chicken, artichokes, or sun-dried tomatoes for more flavor and texture.

8. How do I prevent the pancakes from getting soggy?
   Make sure to cook the spinach until most of its moisture evaporates, and avoid adding too much liquid to the batter.

9. Can I make mini pancakes?
   Yes, you can make smaller pancakes for appetizers or as finger food. Just adjust the cooking time slightly.

10. What should I serve these pancakes with?
    Serve with a side salad, scrambled eggs, or a dollop of yogurt for a complete meal.