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Buckwheat Pancakes With Spinach, Ricotta And Pine Nuts, Sour Cream And Hot Sauce

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What Katie Ate
Related tags
brunch vegetarian easter breakfast
Nutrition per serving    (USDA % daily values)
CAL
548
FAT
63%
CHOL
43%
SOD
15%

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Ingredients for 4 servings

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

6 heaped tablespoons good quality ricotta cheese

225 g 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*

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