Spinach, ricotta, saffron and fennel cakes

21 Feb

ricotta pancakes by Deena Kakaya


This week I’ve been on my own with the boy, again. His daddy was in the states for work and so our week went with the usual mayhem of arts and crafts tumbling onto forbidden zones, the boy insisting on only pooping in the bath, his cupping my face and saying, ‘I love you so much Mumma’, lying on the floor and insisting on going to soft play, refusing to let me cook whilst giggling, swinging from my legs and emptying my kitchen cupboard whist eating raw panko breadcrumbs and the emergence of a new fascination with breaking or disassembling anything including my favourite sunglasses. All those on top of delivering a commission for some recipes and well, you know, ‘ordinary life

ricotta pancakes by Deena Kakaya

So, my diminished appetite was satisfied whilst reviving my sleepy taste buds with very quick and easy, simple yet fragrant dishes like this one.


These bright green pancakes are light and moist with ricotta, fragrant with saffron and carry the fennel so well. The spinach stays silky; the mouthfuls are easy and soothing. They look pretty, they taste like they have been paired with affection and they are so, so easy to put together.


Ingredients to make six pancakes to serve 2-3


1/2 cup plain flour

1/2 cup ricotta cheese

1 1/2 cup shredded spinach

2 small pinches of saffron

Salt to taste

1 tsp. fennel seeds

1 egg

1/2 cup of whole milk

A few teaspoons of ricotta to serve




1. Mix the plain flour, salt, spinach and fennel seeds in a bowl, before adding the ricotta, egg, milk and mixing well.

2. Mix the saffron in a tablespoon of hot water and once it’s infused add that to the other ingredients and mix again.

3. On a non-stick pan add two tablespoons of cooking oil and once it’s heated add a heaped dessert spoon of the batter and cook until they are lightly golden on each side.

4. Serve hot with a little ricotta to top them.


24 Responses to “Spinach, ricotta, saffron and fennel cakes”

  1. mehrunnisa yusuf (@comeconella) February 21, 2014 at 9:31 am #

    as i said before this looks delicious. i’ll definitely be trying it sometime soon. i may even mix it up a bit and use besan as i love it with spinach. have a wonderful weekend! x

    • Deena Kakaya February 21, 2014 at 9:53 am #

      Hello lovely, thank you for taking the time to comment. The pancakes were so light and airy, moist too! If you do try with besan please do let me know how they are as I don’t often use ricotta and besan together but what a great idea xx

  2. thehungrymum February 21, 2014 at 10:47 am #

    these look delish! I love ricotta & spinach, will have to try.

    • Deena Kakaya February 21, 2014 at 11:06 am #

      Thank you! So nice that you’ve reached out to me. For a speedy and easy recipe it’s so light, fragrant and moist x

  3. Dan February 21, 2014 at 12:34 pm #

    Nice recipe. Just learned another way to use spinach (which I don’t like very much). But this cakes look so tasty. I’ll give it a try.

  4. Deb February 21, 2014 at 6:26 pm #

    The soft fluffy ricotta is so tempting! This recipe would make a lovely weekend lunch!

    • Deena Kakaya February 21, 2014 at 6:45 pm #

      Hi Deb! Exactly as you describe, it’s a superb quick yet filling flavour and texture fix x

  5. Elaine @ foodbod February 22, 2014 at 8:10 am #

    Lovely :))

  6. Joanne February 22, 2014 at 12:47 pm #

    These vibrant green pancakes are so fun and full of great flavor!

    • Deena Kakaya February 22, 2014 at 10:51 pm #

      Thanks Joanne, they certainly are vibrant and fragrant x

  7. Natalie Tamara February 23, 2014 at 9:50 am #

    What a delicious twist on classic spinach and ricotta. Love the sound of adding saffron and fennel!

    • Deena Kakaya February 23, 2014 at 10:02 am #

      Thank you so much, they are surprisingly light and sigh-some, so glad that you like it and thank you for taking the time to leave a comment x

  8. kellie@foodtoglow February 23, 2014 at 7:06 pm #

    What a rough week. Pooping in the bath – poor you! I remember the extra mayhem/boundary testing of those years when one of us was absent. I hope you sorted your sunglasses. The little cakes look fun, as always, espesh with the saffron and fennel addition

    • Deena Kakaya February 23, 2014 at 7:09 pm #

      Lovely Kellie, you are back! It is lovely to hear from you again.

      Oh yes, I have scooped poo out of the bath with a jug way too many times! I needed the fragrance of saffron and the indulgence of ricotta after that xxx

  9. Becca @ Amuse Your Bouche February 23, 2014 at 9:44 pm #

    These look awesome! I love anything with spinach and ricotta 🙂 Never tried it with fennel though, interesting idea!

    • Deena Kakaya February 23, 2014 at 9:45 pm #

      Hi Becca, glad you like them! The saffron really did it for me x

  10. Shruti February 25, 2014 at 12:32 pm #

    it was so simple and delicious!!! My son loved it . I used half plain flour and half wholewheat flour. It turned out yummmm… thanks

    • Deena Kakaya February 25, 2014 at 12:33 pm #

      Is it so simple Shruti? I’m so glad that you enjoyed them and it’s fabulous t hear that your son did too! Great tip on the flour. Thanks so much for getting in touch with feedback x

  11. Tina @ The Spicy Pear February 28, 2014 at 11:39 am #

    The flavours in these cakes sound wonderful. I am sure I would be glowing from inside out after eating a couple of these. Its a recipe that proves that delicious food doesn’t have to be unhealthy.

    • Deena Kakaya March 26, 2014 at 1:44 pm #

      Hi Tina, thanks so much for the generous comment, I did feel pretty good about packing so much spinach in there and they do smell immensely good x

  12. toko tommee tippee April 13, 2014 at 2:59 pm #

    how wonderful
    you make me feel hungry

Let me know what you think about this recipe

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