RICOTTA AND BASIL PANCAKES WITH TOMATO AND ROCKET SALAD

Prep time 15 mins Cooking time 45 mins Makes 12

INGREDIENTS

300g baby truss roma tomatoes 2 tbsp extra virgin olive oil 240g ricotta

1 egg

310ml milk

185g self-raising flour

½ cup coarsely chopped fresh basil

20g grated parmesan

30g butter

1 tbsp white balsamic vinegar 250g arugula

50g small red onion, thinly sliced

METHOD

Preheat oven to 220°C. Place tomatoes in a small baking dish; drizzle with half the oil. Season. Roast 10 mins or until skins just split. Whisk ricotta and egg in a medium bowl until combined. Whisk in milk, then flour. Stir in basil and parmesan; season.

Melt a little of the butter in a large non-stick frying pan over medium heat. Pour ¼-cups of mixture into pan, allowing room for spreading. Cook pancakes 2 mins each side or until golden and cooked through. Stack pancakes; cover to keep warm.

Wipe out pan with absorbent paper; repeat with remaining butter and batter to make 12 pancakes in total.

Drizzle remaining oil and vinegar over rocket and onion in a medium bowl, season to taste; toss gently to combine.

Serve warm pancakes topped with rocket mixture, tomatoes and any remaining dressing.

Notes

Wipe the pan clean with absorbent paper between each batch of pancakes so they don’t over-brown.