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
- 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.
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