Nigel Slater’s recipe for ricotta and spring onion pancakes

Punchy pancakes with a distinctive herby flavourRemove 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.Meanwhile, lightly mash 250g of ricotta with a fork. Separate 4 eggs, yolks in one bowl, whites in another. B