Spinach & Ricotta Pancakes

Directions

1. Place the spinach into a bowl and pour boiling water over it, leaving to soak for 2 minutes. Drain, then pulse in a blender into a puree.
2. Combine the spinach puree, wholemeal flour, baking powder and a pinch of salt in a mixing bowl. Add the egg and milk, then whisk into a smooth batter. 
3. Heat a little of olive oil in a non-stick frying pan over a medium-low heat, and add 2-3 tbsp of the batter into the pan at a time to make small, round pancakes. You will need to do this in batches of two-three at a time. Cook for 2-3 minutes until the edges are set, and bubbles are appearing on the surface. Flip the pancakes over and cook for another 2-3 mins until cooked through. Keep warm in a low oven while you cook the remaining pancakes.
4. Stack them up with a spoonful of ricotta in between each one, then top sliced cherry tomatoes, fresh parsley and a crack of black pepper. Serve warm. Place the spinach into a bowl and pour boiling water over it, leaving to soak for 2 minutes. Drain, then pulse in a blender into a puree.