Ricotta and basil pancakes with tomato and rocket salad

Savoury pancakes are just as delicious as sweet and it's these ricotta and basil pancakes that will wow. Served with a tomato and rocket salad, this healthy, tasty meal is perfect for any time of day.

  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
  • Print


Ricotta and basil pancakes with tomato and rocket salad
  • 300 gram baby truss roma (egg) tomatoes
  • 2 tablespoon extra virgin olive oil
  • 1 cup (240g) ricotta
  • 1 egg
  • 1 1/4 cup (310ml) milk
  • 1 1/4 cup (185g) self-raising flour
  • 1/2 cup coarsely chopped fresh basil
  • 1/4 cup (20g) grated parmesan
  • 30 gram butter
  • 1 tablespoon white balsamic vinegar
  • 250 gram rocket (arugula)
  • 1/2 small red onion (50g), sliced thinly


Ricotta and basil pancakes with tomato and rocket salad
  • 1
    Preheat oven to 220°C (200°C fan-forced). Place tomatoes in a small baking dish; drizzle with half the oil. Season. Roast 10 minutes or until skins just split.
  • 2
    Whisk ricotta and egg in a medium bowl until combined. Whisk in milk, then flour. Stir in basil and parmesan; season.
  • 3
    Melt a little of the butter in a large non-stick frying pan over medium heat. Pour ¼-cups of mixture into pan, allowing room for spreading. Cook pancakes 2 minutes each side or until golden and cooked through. Stack pancakes; cover to keep warm. Wipe out pan with absorbent paper; repeat with remaining butter and batter to make 12 pancakes in total.
  • 4
    Drizzle remaining oil and vinegar over rocket and onion in a medium bowl, season to taste; toss gently to combine.
  • 5
    Serve warm pancakes topped with rocket mixture, tomatoes and any remaining dressing.


Wipe the pan clean with absorbent paper between each batch of pancakes so they don’t over-brown.

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