GREEN PANCAKES 

FEEDS – 1-2 | PREPARATION  TIME – 10 MINUTES | COOKING TIME –15 MINUTES

INGREDIENTS:
FILLING –
100G FRESH PEAS
HALF A BUNCH OF PARSLEY
BUNCH OF CHIVES

 RICOTTA –
5 HEAPED TBSP RICOTTA
¼ FRESHLY GRATED NUTMEG
GENEROUS PINCH OF SEA SALT FLAKES
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER

PANCAKE INGREDIENTS –
3 LARGE ORGANIC, FREE RANGE EGGS – WHISKED
3 HANDFULS OF SPINACH
KNOB OF BUTTER
GENEROUS PINCH OF SEA SALT FLAKES
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER
HANDFUL OF PARSLEY
GENEROUS GLUG OF RAPESEED OIL

BEGIN BY PREPARING YOUR INGREDIENTS AS LISTED | NEXT COMBINE THE RICOTTA INGREDIENTS THEN TASTE FOR SEASONING AND ADJUST TO YOUR PREFERENCE. SET TO ONE SIDE.

PLACE ALL PANCAKE INGREDIENTS IN A FOOD PROCESSOR AND BLITZ UNTIL COMBINED INTO A SMOOTH VIBRANT GREEN LIQUID.

HEAT THE RAPESEED OIL IN A LARGE FRYING PAN OVER A MEDIUM HEAT | ONCE HOT POUR IN THE GREEN EGG MIXTURE AND ALLOW TO ALMOST COOK THROUGH | NEXT SPOON IN THE RICOTTA FILLING ONTO HALF OF THE PANCAKE AND ADD IN THE PARSLEY, CHIVES AND PEAS. FOLD OVER THE OMELETTE AND SERVE | FINISH BY DRIZZLING WITH OIL AND A LITTLE EXTRA SEASONING.