Ricotta and semi-dried tomato pancakes with rocket salad

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

Recipe «Ricotta and semi-dried tomato pancakes with rocket salad» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.