• 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!

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