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
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
1/2 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.