Baked spinach and ricotta pancakes

Baked pancakes

Baked pancakes

Pancake Day very much ignited my enthusiasm for pancakes and crepes! Here’s a savoury pancake recipe, which uses spinach and ricotta. Delicious served with salad, or boiled new potatoes and green beans.

Preparation time: 20 mins

Cooking time: 25 mins

Serves: 4


  • 110g plain flour, sifted
  • 1 egg, beaten
  • 250ml milk
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 250g spinach
  • 250g ricotta
  • 1 lemon, zested
  • 50g Parmesan, grated
  • 1 tin chopped tomatoes


  1. Pre-heat the oven to 200C.
  2. To make the pancakes, sift the flour into a bowl. Make a well in the centre and pour in the beaten egg. Beat the egg into the flour with a fork and add the milk gradually. Heat a knob of butter in a frying pan and pour in the pancake mixture until it covers the bottom of the pan. When the underside is golden, flip the pancake. Repeat to make eight pancakes.
  3. Fry the onions in a knob of butter in a large pan until soft.
  4. Add the garlic and spinach and cook until the spinach is completely wilted. Leave to cool.
  5. Mix in the ricotta, lemon zest and half the Parmesan and season.
  6. Spread one-third of the sauce on the bottom of a baking dish.
  7. Divide another third of the mixture between eight pancakes and roll each one up to make an evenly filled tube.
  8. Sit the pancakes side by side in the dish (like cannelloni). Pour the remaining third of the sauce over the pancakes.
  9. Sprinkle over the rest of the Parmesan.
  10. Bake for 25-30 minutes until the cheese is golden.


Photo: Fahara F