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.

If you liked the recipe "Ricotta and semi-dried tomato pancakes with rocket salad", tell your friends about it!

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
Posted by

Rate the recipe Ricotta and semi-dried tomato pancakes with rocket salad

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments