Nigel Slater’s recipe for ricotta and spring onion pancakes
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Punchy pancakes with a distinctive herby flavour. Remove the roots and very dark tips of the leaves from 3 spring onions. Finely chop the remaining parts of the spring onions. In a shallow pan, warm 20g of butter and 2 tbsp of olive oil, then add the spring onions and leave to cook for a good 5-7 minutes, until soft. Finely chop 2 tbsp of tarragon and stir in. Let the mixture cool a little.
![[Nigel Slater]](https://i.guim.co.uk/img/uploads/2017/10/09/Nigel_Slater,-L.png?width=75&dpr=1&s=none&crop=none)
Meanwhile, lightly mash 250g of ricotta with a fork. Separate 4 eggs, yolks in one bowl, whites in another. Beat the yolks lightly with a fork then stir in the ricotta, softened spring onions and tarragon. Wipe out the pan with kitchen paper, then stir in 4 tbsp of flour.
Beat the egg whites until light and fluffy (see tip, right), then fold into the yolk and spring-onion mixture. Place the pan over a low heat. Warm 25g of butter and a splash of olive oil in the pan, then add two large spoonfuls of the batter. Let the pancakes cook for a couple of minutes, or until lightly coloured on the underside. Using a palette knife, swiftly and confidently turn each pancake over and let the other side cook until patchily golden. Serve warm. Serves 2. Ready in 10 minutes.
This is one occasion (and really, there aren’t very many) when dried tarragon will work well. To lend an extra savoury note, you can scatter in a few tablespoons of finely grated parmesan. To ensure there are no lumps of egg white in your batter, beat the whites to a soft, frothy mound, rather than stiff enough to stand up in peaks. Doing this will help them disperse more easily into the mixture.
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