SPINACHE PANCAKES AND RICOTTA PANCAKES

Photo and recipe posted by Petro Van Genderen
Eie ricotta kaas gemaak, want jy kan dit gebruik in sout en soet. Het spanasie pannekoekies gemaak resep uit Cooking Italian en Ricotta pancakes uit tydskrif Plum.

• 1 bunch of cooked, drained and chopped spinach
• ½ cup (125 g) ricotta cheese
• ¼ cup grated cheddar cheese
• ground black pepper
• ½ teaspoon paprika
• pinch of grated nutmeg
• ¼ cup grated Parmesan cheese
• ½ cup breadcrumbs
• Batter:
• 1 cup plain cake flour
• 1 ¼ cups milk
• 1 egg
• butter, for cooking
• Cheese sauce:
• 2 tablespoons butter
• ¼ cup plain cake flour
• 1¾ cups milk
• 1 cup grated cheddar cheese
• Put the spinach, cheeses, pepper and nutmeg in a bowl and mix well.
• Sift the flour and pinch of salt into a bowl. Add half the milk and the egg. Whisk until smooth: add the remaining milk.
• Heat a teaspoon of butter in a frying pan and pour in a thin layer of batter. Cook the base until golden, then flip.
• The batter should make 8 pancakes.
• Melt the butter over low heat, add the flour and cook for 1 minute. Remove from the heat and slowly stir in the milk.
• Bring to the boil, stirring constantly. Remove from the heat and add salt and pepper and grated cheese.
• Preheat the oven to 180ºC. Divide the filling among the pancakes, roll up and put in a greased ovenproof dish.
• Pour cheese sauce over pancakes.
• Mix the Parmesan, paprika and breadcrumbs together and sprinkle over the sauce.
• Bake for 30 minutes, or until golden brown.
• Ricotta Pancakes with Berries and Mascarpone:
• 140 g cake flour
• 5 ml baking powder
• 1 ml salt
• 4 eggs separated eggs
• 40 g castor sugar
• 30 g butter , melted
• 170 ml milk
• 225 g Ricotta cheese
• 20 g butter and 10 ml oil to fry the pancakes
• icing sugar and Mascarpone to serve
• Sift the flour, baking powder and salt together. In a separate bowl, whisk the egg yolks, sugar and melted butter together for 2 minutes, then add the milk and Ricotta cheese and stir to combine.
• Gently fold the cheese mixture into the flour mixture.
• Whisk the egg whites in a clean bowl, until stiff peaks form.
• Add spoonful of the egg whites to the batter to loosen the mixture, before folding in the remaining egg whites.
• Heat the butter and oil in a frying pan over moderate heat.
• Drop spoonfuls of batter into the pan and fry pancakes for 1-2 minutes per side, until golden and cooked.
• Serve with a dusting of icing sugar and a dollap of Mascarpone and the berries.
• HOMEMADE RICOTTA CHEESE
• 1 litre full cream milk
• 1 cup cream
• ½ teaspoon salt
• 3 tablespoon fresh lemon juice
• Slowly bring milk, cream and salt to a rolling boil in a large saucepan .
• Add lemon juice and stir constantly over low heat until the mixture curdles .
• Pour the mixture into a sieve lined with muslin and let it drain for 1 hour in the refrigerator . Discard the liquid and store in the refrigerator .
• Store your homemade ricotta in a airtight container in the refrigerator for up to three days .