Spinach Ricotta Pancakes
Pancakes with spinach and ricotta? Yes! Kankana Saxena shares her easy-to-make recipe that is all drool-worthy.
Cook Time: 20 minutes

Difficulty: Easy
Serves: 4-5 people


100 g spinach, finely chopped
300 g ricotta cheese
1 cup all-purpose flour
2  eggs, separated
2 tbsp butter, melted
½ cup milk
1 tsp baking powder
½ tsp baking soda
1 tsp chilli flakes
2 tbsp butter to make brown butter (optional)
Sage leaves (optional)
Salt to taste


All ingredients are available at Foodhall stores


  1. In a bowl, mix all the dry ingredients (spinach, all-purpose flour, baking powder, baking soda, salt and chilli flakes). Whisk egg yolk and add it to the bowl along with milk, cheese, and melted butter. Give it a whisk and taste for salt. Add any, if required.
  2. In a separate bowl, whisk egg whites and fold it into the pancake batter.
  3. Heat a flat pan or griddle and keep it at medium heat. Ladle 1/3 cup of the batter to the hot pan. Once you see bubbles on the edges of the pancake, it’s almost ready to turn. It should take about 3 to 4 minutes. Flip the pancake and cook for about 3 minutes or until golden brown. Repeat the step with the rest of the batter to make all the pancakes.
  4. Once the pancakes are ready, heat 2 tbsps of butter in a small pan until it turns mild golden brown in color and then, drop the sage leaves.
  5. Drizzle the brown butter on top and serve the pancakes warm.

If the pancake batter looks too runny, add a little bit of all-purpose flour. Also, if the batter looks too thick, add little milk.