Nigel Slater’s recipe for spinach ricotta pancakes, soured cream

Nigel Slater’s recipe for spinach ricotta pancakes, soured cream

The Guardian

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A tasty cheesy, herby, fluffy veggie treat

Wash 100g of spinach leaves and while they are still wet put them into a large saucepan over a moderate heat. Cover tightly with a lid and let the leaves cook, in their own steam, for a minute or two. Turn the leaves over and continue cooking, covered, for a further minute. Drain the leaves then squeeze the water from them with your hands and set aside.

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