On the hunt for a fun brunch recipe? We’ve got you covered. These light and fluffy savoury ricotta and basil pancakes will melt in your mouth. The addition of lemon zest and basil to the batter gives them a zesty freshness, and the roasted chili tomatoes finish them off with the perfect savoury note. These are perfect for a family brunch!
Savoury pancakes with ricotta & basil
HANDS-ON TIME 35 min | TOTAL TIME 45 min | SERVES 4
INGREDIENTS
- 300 grams baby truss Roma tomatoes
- 3 long red chillies, halved lengthways
- ⅓ cup olive oil
- 240 grams firm fresh ricotta
- 2 tsp grated lemon zest
- 1 egg
- 1¼ cups milk
- 1¼ cups self-raising flour
- ½ cup coarsely chopped fresh basil
- ¼ cup grated parmesan
- green olive tapenade and watercress sprigs, to serve
METHOD
PREHEAT the oven to 220°C.
For the roasted chili tomatoes
PLACE tomatoes and chillies on an oven tray lined with baking paper; drizzle with 2 tablespoons of the oil. Season.
ROAST for 10 minutes or until blistered and just tender
For the savoury pancakes
WHISK ricotta, lemon rind and egg in a bowl until combined. Whisk in milk, then flour.
STIR in basil and parmesan; season.
HEAT 1 tablespoon of the remaining oil in a large non-stick frying pan over medium heat. Pour ¼-cups of the mixture into the pan, allowing room for spreading.
COOK pancakes for 2 minutes on each side or until golden and cooked through. Transfer to a plate; cover to keep warm.
REPEAT with a little more of the remaining oil and batter to make 12 pancakes in total.
SERVE stacks of warm pancakes topped with roasted tomatoes and chillies, a spoonful of tapenade and watercress sprigs. Drizzle with any remaining oil.
Tip from the team: The idea of savoury pancakes may be surprising to some, but they are delicious and hearty when paired with tomatoes and chili. If you’re looking for an alternative flavour pairing, we suggest bacon and blue cheese with walnuts. If you can’t get hold of green olive tapenade, use a rocket or basil pesto instead.
Savoury pancakes with ricotta and basil
Ingredients
- 300 grams baby truss Roma tomatoes
- 3 long red chillies, halved lengthways
- ⅓ cup olive oil
- 240 grams firm fresh ricotta
- 2 tsp grated lemon zest
- 1 egg
- 1¼ cups milk
- 1¼ cups self-raising flour
- ½ cup coarsely chopped fresh basil
- ¼ cup grated parmesan
- To serve
- green olive tapenade and watercress sprigs
Instructions
PREHEAT the oven to 220°C.
For the roasted chili tomatoes
PLACE tomatoes and chillies on an oven tray lined with baking paper; drizzle with 2 tablespoons of the oil. Season.
ROAST for 10 minutes or until blistered and just tender
For the savoury pancakes
WHISK ricotta, lemon rind and egg in a bowl until combined. Whisk in milk, then flour.
STIR in basil and parmesan; season.
HEAT 1 tablespoon of the remaining oil in a large non-stick frying pan over medium heat. Pour ¼-cups of the mixture into the pan, allowing room for spreading.
COOK pancakes for 2 minutes on each side or until golden and cooked through. Transfer to a plate; cover to keep warm.
REPEAT with a little more of the remaining oil and batter to make 12 pancakes in total.
SERVE stacks of warm pancakes topped with roasted tomatoes and chillies, a spoonful of tapenade and watercress sprigs. Drizzle with any remaining oil.
Notes
The idea of savoury pancakes may be surprising to some, but they are delicious and hearty when paired with tomatoes and chili. If you're looking for an alternative flavour pairing, we suggest bacon and blue cheese with walnuts. If you can’t get hold of green olive tapenade, use a rocket or basil pesto instead.
Did you make this recipe? Tag us on Instagram @foodandhomesa!
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Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.