Spinach and Ricotta Hotcakes Print this recipe Details Serves: 4Number of ingredients: 11To prep: 10 minutesTo cook: 30 minutesDifficulty: Easy Nutrition per servingKilojoules: 1040Calories: 248Protein: 17gFat: 11gSaturated Fat: 3gCarbohydrates: 32gCarbohydrates per 100g: 9gFiber: 8gSodium: 450mgPotassium: 1034mg Ingredients 4 Roma tomatoes, halved 2 teaspoons olive oil 250g pack frozen spinach, defrosted and drained ½ cup wholemeal self-raising flour ½ cup white self-raising flour 2 eggs 1 cup reduced fat soy or dairy milk 200g low-fat ricotta cheese ¼ teaspoon ground nutmeg olive oil spray 2 tablespoons lite sour cream 1 tablespoon shredded fresh basil Method Place tomatoes on a lightly greased oven tray, brush with oil. Bake in a hot oven, 200°C, for 25 minutes or until tomatoes are soft. Meanwhile, in a large bowl combine the drained spinach, flours, eggs and milk. Mix to form a thick batter, then fold through the ricotta cheese and nutmeg. Heat a non-stick frypan over a moderate heat and spray lightly with olive oil spray. Cook 1/3 cup quantities of the batter for two minutes each side or until golden and cooked through. Lift the hotcakes onto a plate and continue cooking the remaining batter. Serve the roasted tomatoes, sour cream and basil sandwiched between warm hotcakes. Makes 20 (serves 4)
