Buckwheat, Spinach and Ricotta Pancakes

large frying pan, ovenproof dish, 2 x mixing bowls and saucepan

BUCKWHEAT PANCAKES
100g Doves Farm Organic Buckwheat Flour
pinch salt
2 eggs
300ml milk
butter for cooking

SPINACH AND  RICOTTA FILLING
1 small onion
25g butter
300g spinach
250g ricotta
¼ tsp salt
¼ tsp black pepper
pinch of ground nutmeg

TOPPING
1 tbsp olive oil
50g parmesan, grated
25g pine nuts

Buckwheat Pancakes

1. Put the flour into a large bowl, add the salt and stir to combine.
2. Break the eggs into the bowl, add 150ml of milk and beat to a smooth paste.
3. Stir in the remaining 150ml of milk to make a thin batter. You can use the batter immediately or refrigerate for up to 12 hours if you wish.
4. Put a little butter into a frying pan and get the pan nice and hot so the butter lightly covers the surface.
5. Stir the batter then spoon or pour some into the hot pan, rolling it out to the edges.
6. Cook the pancake, loosening the edges, until the base is golden.
7. Turn it over and cook the other side.
8. Transfer the pancake to a plate.
9. Repeat until the batter is used.
10. The pancakes can be left, covered and chilled, for up to a day before proceeding.

Spinach and Ricotta Filling

1. Finely dice the onion into a frying pan.
2. Add the butter and put the pan over a gentle heat.
3. Cook gently until the onion is translucent.
4. Add the spinach, cover and continue cooking until the spinach has wilted.
5. Remove the pan from the heat, tip the spinach into a mixing bowl and leave to cool.
6. Open the ricotta and drain off any liquid.
7. Tip the ricotta into the cooled spinach.
8. Add the salt, pepper and nutmeg and stir to combine.

Buckwheat Spinach Pancakes

1. Pre-heat the oven.
2. Lay the pancakes out on a clean work surface.
3. Divide the spinach mixture between the pancakes, spreading it in a line across each pancake.
4. Roll up the pancakes and transfer them to an ovenproof dish.
5. Sprinkle the olive oil over the pancakes.
6. Dust the pancakes with the grated parmesan.
7. Scatter the pine nuts over the top.
8. Bake until the pancakes are heated through, about 10-15 minutes.