Who would miss eating meat when you can savor Buckwheat Pancakes with Spinach, Ricotta and Pine Nuts, sour Cream and Hot Sauce. The second I saw this recipe, I found my new favorite! What Katie Ate is a food photography and recipe blog that will have your eyes glazing while scrolling through all the food delicious imagery. Enjoy wholesome and creative recipes from Australian based food genius Katie Quinn Davies, like the one below and many many more.
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*
To complete the recipe check out What Katie Ate
