Ricotta and semi-dried tomato pancakes with rocket salad

Cooking Vegetarian Ricotta and semi-dried tomato pancakes with rocket salad

Try these tangy ricotta and semi-dried tomato pancakes for a fast vegetarian dinner.

Lables: Low carb Fish free Shellfish free Soy free
  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.

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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 tbsp finely chopped fresh flat-leaf parsley leaves
2 tsp fresh thyme leaves
1 tbsp extra virgin olive oil
1/2 small red onion, halved, thinly sliced
2 tbsp pine nuts, toasted
80g baby rocket
1/3 cup shaved parmesan
1 1/2 tbsp balsamic vinegar
1 tbsp extra virgin olive oil

Adv

Autors
Preparation time
20
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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