Name: Ricotta and basil pancakes with tomato and rocket salad
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 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

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.

Serves 4

Prep

15M

Cook

45M

Total

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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