Spinach, Egg & Ricotta Pancakes

Heat a drizzle of olive oil in a pan over medium heat. Add half the spinach. Season with salt and pepper and cook for 5 to 6 minutes, stirring. Set aside.

Meanwhile, prepare the sauce. In a bowl, mix the ricotta, lemon juice, a drizzle of olive oil and chopped mint if you have some. Season with salt and pepper. Set aside.

Prepare the pancake batter. In a bowl, mix the flour, baking powder and a pinch of salt.

In a second bowl, mix the eggs (1 egg per person) and the milk.

Pour the milk/egg mixture into the flour mixture. Mix until smooth. Add the spinach and mix again.

Heat a drizzle of olive oil in a pan. Add a small ladle of batter and cook for 2 to 3 minutes on each side, until golden, you can cook several pancakes at once. Keep warm.

Meanwhile, cook the remaining eggs for 6 minutes in a pot of boiling water. Once cooked, plunge them into cold water to stop the cooking. Gently peel off the shell.

Serve the remaining spinach on a plate with the pancakes, the ricotta sauce and the soft-boiled egg cut in half. Adjust the seasoning to taste. It's ready!