Spinach and ricotta pancakes with crispy ’nduja oil

Method

1. To make the pancake batter, put the flour, pinch of salt, egg, milk and spinach in a blender and whizz until smooth. Cover and rest for at least 15 minutes (or leave in the fridge for up to 12 hours).
2. Heat a large frying pan over a medium heat and add a knob of butter to melt. Add a sixth of the pancake batter, swirling the pan to create a thin, even crêpe style pancake. Cook for 1-2 minutes, then loosen the edges with a thin spatula or palette knife and carefully flip. Cook for another minute. Slide the pancake onto a plate and repeat to make 6 pancakes.
3. Meanwhile, in another pan, add the  olive oil, ’nduja, garlic and pine nuts and fry over a medium heat for 4-5 minutes until aromatic and combined. Divide the ricotta evenly among the 6 pancakes and roll up. Serve the pancakes drizzled with the ’nduja and pine nut oil.
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