Buckwheat Pancakes with Spinach, Ricotta and Pine Nuts, Sour Cream and Hot Sauce

INGREDIENTS

For the pancakes:

• 2 cups buckwheat flour
• 1 large free range egg
• 3 3/4 cups milk
• Salt & freshly ground black pepper
• Light olive or canola oil spray

For the filling:

• 6 heaped tablespoons good quality ricotta cheese
• 225g spinach leaves (baby or English)
• 4 scallions (green/spring onions), finely chopped, including some of the green part
• Good handful fresh mint, finely chopped
• 1/4 cup pine nuts, toasted
• 3 tablespoons light sour cream
• Fresh baby mint leaves to garnish
• Hot sauce to serve ~ I used Crystal brand*

METHOD

1. To make the pancakes, add buckwheat flour to a large mixing bowl, add a pinch of salt then add the egg. Using a wooden spoon beat together whilst pouring in the milk. The batter should be a slightly thick, yet still runny consistency (sorry a tad ‘contradiction in terms’), but basically pretty much like thickened milk. Season with a pinch of salt and freshly ground black pepper. Pour into a jug. Set near your stove top.
2. Spray a non-stick crepe pan with a little light olive oil and set over high heat, when almost smoking pour in just enough batter to cover half the base of the pan, quickly swirl the batter around the pan to coat the base evenly and thinly. Cook for 40-50 seconds, before flipping over using a palette knife. Cook on the second side for a further minute then allow to cool on kitchen paper. Repeat until all the pancake batter is used up.
3. To prepare the filling, thoroughly mix ricotta, spinach, scallions, mint and pine nuts in a bowl, season to taste with salt and black pepper.
4. To assemble the pancakes, spread a little sour cream on each pancake, top with a tablespoon of filling then add a splash hot sauce along with a few extra baby mint leaves and finely sliced spring onion, roll up and enjoy!