Ricotta and basil pancakes with roasted tomatoes

October 18, 2023
Ricotta & basil pancakes with roasted tomatoes

These light and fluffy ricotta and basil pancakes with roasted tomatoes will melt in your mouth. Adding lemon rind and basil to the batter gives them a zesty freshness.

Ricotta & basil pancakes

Serves: 4
Prep Time: 35 minutes Total Time: 45 minutes


  • 300 g baby truss Roma tomatoes
  • 2 long red chillies, halved lengthways
  • ¼ cup olive oil
  • 240 g firm fresh ricotta
  • 2 tsp grated lemon zest 
  • 1 egg
  • 1 ¼ cups milk
  • 1 ¼ cups self-raising flour
  • ½ cup coarsely chopped fresh basil
  • ¼ cup grated parmesan
  • green olive tapenade  or pesto to serve



Preheat the oven to 220°C.


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.


Whisk ricotta, lemon zest and egg together in a bowl until combined. Whisk in milk and 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.

Made these ricotta & basil pancakes ? Tag us @foodandhomesa #cookingwithFH on Instagram!

ALSO SEE: Buttermilk blueberry pancakes recipe

Buttermilk Blueberry Pancakes Recipe

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