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#### 1. **Prepare the Spinach Pancakes**:
– Start by blanching the spinach. Bring a small pot of water to a boil, and add the spinach leaves. Let them cook for 1-2 minutes until they wilt, then drain and rinse under cold water to stop the cooking process.
– Squeeze out any excess water from the spinach and chop it finely.
– In a large bowl, whisk together the eggs, milk, and olive oil (or melted butter). Add a pinch of salt and pepper.
– Gradually add the flour and baking powder to the wet ingredients, whisking until you have a smooth batter. If the batter is too thick, add a little more milk to achieve a pourable consistency.
– Stir the chopped spinach into the pancake batter, ensuring that it’s evenly distributed. This gives the pancakes a beautiful green hue.
#### 2. **Cook the Pancakes**:
– Heat a non-stick skillet or griddle over medium heat and lightly grease it with a bit of oil or cooking spray.
– Pour a small amount of batter (about 1/4 cup) onto the skillet for each pancake. Cook for 2-3 minutes on one side, until bubbles form on the surface. Flip the pancakes and cook for another 1-2 minutes until golden brown on both sides.
– Repeat with the remaining batter, keeping the pancakes warm by covering them with a clean kitchen towel.
#### 4. **Assemble the Pancake Rolls**:
– Once all the pancakes are cooked, place them on a flat surface, and spoon a generous amount of the ricotta filling onto the center of each pancake.
– Carefully roll up each pancake, folding the sides in slightly as you go to encase the filling. You should end up with a neat roll that’s easy to slice or serve whole.
#### 5. **Serve and Enjoy**:
– These spinach pancake rolls can be served immediately, or you can warm them up in the oven for a few minutes if needed. They are delicious on their own or served with a side salad or marinara sauce for dipping.
– Garnish with extra parsley or Parmesan cheese for added flavor and a touch of elegance.
– **Make it a Meal**: Add other fillings to the ricotta mix, such as sautéed mushrooms, roasted red peppers, or even a little mozzarella for extra flavor.
– **Make Ahead**: The pancakes can be made ahead and stored in the fridge for a day or two. The ricotta filling can also be prepared ahead of time and refrigerated.
– **Customize the Spinach**: If you prefer a milder spinach flavor, you can sauté the spinach in olive oil before adding it to the batter, which will soften its taste even more.
– **For Extra Creaminess**: Add a tablespoon of cream cheese to the ricotta filling for an even creamier texture.
– **Add Protein**: If you want to add a protein boost to this dish, consider adding cooked chicken, turkey, or bacon bits into the ricotta mixture.
**Spinach Pancake Rolls with Ricotta Filling** are the perfect combination of savory and satisfying. They provide all the comfort of traditional pancakes but with a healthier twist thanks to the addition of fresh spinach and a rich ricotta filling. This dish is a great way to sneak in some veggies, especially for picky eaters or kids who might be hesitant to eat leafy greens.
With their vibrant green color, soft texture, and creamy filling, these spinach pancake rolls are sure to impress anyone you serve them to. They are a great option for both busy weeknights and special gatherings. So, grab your ingredients and get ready to roll up some deliciousness!
