Ricotta and spinach savoury pikelets

Tamara West

Ingredients

1 handful	Spinach leaves, stems removed (Main)
⅓ cup	Plain flour
1 tsp	Baking powder
1 pinch	Baking soda
1	Egg, separated
125 ml	Buttermilk, see note below
1	Shallot, very finely chopped
1 tsp	Fresh parsley, finely chopped
1 tsp	Chives, snipped
½ cup	Ricotta cheese (Main)
1 Tbsp	Olive oil

Directions

1. Wilt the spinach in a saucepan or frying pan with just the water that is clinging to its leaves. Remove from the heat and leave to drain in a sieve. Squeeze out any excess liquid then chop.
2. Sift the flour, baking powder and baking soda into a bowl and make a small well in the centre. Using a fork, whisk together the egg yolk and buttermilk. Pour into the well in the flour and whisk until smooth.
3. Mix in the finely chopped shallot, herbs and season with salt and freshly ground black pepper. Crumble in the ricotta.
4. Whisk egg white until soft peaks form and fold into the batter. (Remember to fold 1 tablespoon in first to lighten the mixture).
5. Heat a large frying pan over a low heat and add the oil. When hot, spoon in the mixture making 4 large or 8 small pikelets. Turn pikelets when you see large bubbles appear in the mixture. Pikelets will turn quite dark on both sides before they are cooked in the middle.
6. Serve warm with salad leaves dressed in a vinaigrette, chunks of hot smoked salmon or cooked and flakedA fresh salmon.

Buttermilk

Buttermilk in this recipe makes for lighter pikelets. You can make your own by combining 1 cup milk and 1 tablespoon lemon juice or white, apple cider or rice vinegar. Leave to stand for 5 minutes.