Spinach and Ricotta Hotcakes
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)