Pancakes with Spinach, Bacon and Ricotta

Buckwheat Pancakes

• 75 g buckwheat flour
• 75 g plain flour
• 2 large eggs
• 250 g milk
• 100 g water
• 20 g sunflower oil

Filling

• 120 g bacon, cured and smoked, sliced
• 2 garlic cloves
• 150 g onions, quartered
• 20 g extra virgin olive oil
• 300 g fresh spinach leaves, roughly chopped
• 1 tsp fine sea salt
• 1 pinch ground black pepper
• 250 g ricotta cheese
• 30 g single cream
• 50 g pine nuts
• 10 - 20 g unsalted butter, for frying

Cheese Sauce

• 60 g Emmental cheese, cut in pieces (2 cm)
• 200 g single cream