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Spinach and Ricotta Hotcakes with Smoked Salmon
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Serving size: Serves 4
Cooking time: Less than 30 minutes



INGREDIENTS


100g self raising flour
1 teaspoon baking powder
2 egg yolks
250 mls buttermilk
salt and pepper
50g English spinach, chopped and wilted
2 tablespoons chives, chopped
125g ricotta
salt and pepper
olive oil
50g smoked salmon
creme fraiche
lemon wedges to serve
salmon roe to serve (optional)




METHOD


Sift the flour and baking powder into a bowl. Stir in the combined egg yolks 
and buttermilk. Season and stir in the spinach, chives and ricotta and season well.

Heat a medium non stick pan over medium heat. Add a splash of olive oil 
and spoon in batter to make 3 x 12cm hotcakes. Cook for 2 minutes or 
until bubbles appear and flip continuing to cook for a further 1 minute. 
Set aside and repeat with remaining batter.

To serve top hotcakes with smoked salmon, crème fraiche and salmon roe.