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Ricotta and semi-dried tomato pancakes with rocket salad

  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings


  • 1 cup fresh ricotta
  • 1 egg, lightly beaten
  • 1 1/2 cups milk
  • 1 1/4 cups self-raising flour
  • 2/3 cup semi-dried tomatoes, finely chopped
  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon extra virgin olive oil

Rocket salad

  • 1/2 small red onion, halved, thinly sliced
  • 2 tablespoons pine nuts, toasted
  • 80g baby rocket
  • 1/3 cup shaved parmesan
  • 1 1/2 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil


  • 1
    Combine ricotta and egg in a bowl. Stir in milk. Add flour. Whisk to combine. Stir in tomato, parsley and thyme. Season with salt and pepper.
  • 2
    Heat 1 teaspoon oil in a large non-stick frying pan over medium heat. Pour 1/4 cup pancake batter into pan. Spread batter into an 8cm circle. Repeat twice. Cook pancakes for 2 to 3 minutes each side or until golden. Transfer to a plate. Cover to keep warm. Wipe pan clean with paper towel. Repeat with batter to make 12 pancakes, adding remaining oil to pan as needed.
  • 3
    Meanwhile, make Rocket salad: Place the onion, pine nuts, rocket, parmesan, vinegar and oil in a large bowl. Season with salt and pepper. Toss gently to combine. Serve pancakes with salad.

Source: taste.com.au


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