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Spinach and ricotta pancakes

05 February 2016

Celebrate Pancake Day this year with this quick and easy savoury pancake filling of spinach, ricotta and nutmeg.

Spinach and ricotta pancakes
Spinach and ricotta pancakes

Resting time

30 minutes

Cooking time

10 minutes


8-12 pancakes


For the batter

  • 2 small eggs
  • 115g/4oz Homepride Plain Flour
  • 75ml/3floz milk
  • 75ml/3floz water

For the filling

  • 150g spinach, boiled with the water squeezed out
  • 150g ricotta
  • Pinch of grated nutmeg


1. This is a one bowl wonder! Simply beat the eggs in a bowl, add the flour then gradually mix in the water and milk until you have a smooth batter.

2. Put a pan on the heat and drizzle in a small amount of oil.

3. Use a ladle to spoon approximately 2tbsp of batter into the hot pan in one go. Then tip the pan around from side to side so the batter is spread evenly around the pan.

4. Flip the pancake one or two times to make sure its golden brown and crispy.

5. To serve, mix the spinach, ricotta and nutmeg together and add to the middle of each pancake and fold over each of the sides.

Our thanks to Homepride for providing this recipe.

Visit our pancake recipe collection for more great pancake filling ideas.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.