Name: Ricotta and Semi-Dried Tomato Pancakes with Rocket Salad recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
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 tablespoons finely chopped fresh flat-leaf parsley leaves; 2 teaspoons fresh thyme leaves; 2.00 tablespoon extra virgin olive oil; 1/2 small red onion, halved, thinly sliced; 2 tablespoons pine nuts, toasted; 80g baby rocket; 1/3 cup shaved parmesan; 1 1/2 tablespoons balsamic vinegar

by Super Food Ideas Last updated on 01/14/2021

Who says you can't have pancakes for dinner! This budget-friendly savoury version comes in at under $3 a serve. - Super Food Ideas

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 tablespoons finely chopped fresh flat-leaf parsley leaves
2 teaspoons fresh thyme leaves
1 tablespoon extra virgin olive oil

Rocket salad

1/2 small red onion, halved, thinly sliced
2 tablespoons pine nuts, toasted
80g baby rocket
1/3 cup shaved parmesan
1 1/2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil

Method

Step 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.
Step 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.
Step 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.