Bone & muscle strength Vegetarian Ricotta gnudi with spinach & brown butter
Pillowy ricotta dumplings with wilted spinach, brown butter and Parmesan; a weekend project worth it.
Easy pancakes
The foolproof one-jug classic: flour, eggs and milk whisked to a thin batter and fried golden; elaborate flip optional.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Whisk the flour, eggs, milk, oil and salt in a large jug until smooth; the batter should pour like single cream. Rest 20 minutes if you have time.
- Step 2
Set a medium non-stick or well-seasoned pan over medium heat and wipe it with oiled kitchen paper.
- Step 3
Pour in half a ladleful of batter, swirling so it just coats the base.
- Step 4
Cook about 1 minute a side until golden, loosening the edges before you flip. Keep warm in a low oven while you work through the batter; makes about 12.
- Step 5
Serve with lemon and a little sugar, or yogurt and raspberries. Cooled pancakes freeze for two months layered between baking parchment.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 190 kcal |
|---|---|
| Protein | 8g |
| Carbohydrates | 23g |
| – of which sugars | 4g |
| Fibre | 1g |
| Fat | 7g |
| – of which saturates | 2g |
| – of which omega-3 | 0.1g |
| Calcium | 130mg |
| Iron | 1.1mg |
| Salt | 0.2g |
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