£10 MEALS FOR UNDER

CHEESY RICOTTA AND HERB PANCAKES

IT’S pancake day on Tuesday and, to celebrate, we’ve got not one but two gorgeous pancake recipes for you. You’ll love our sweet pancakes overleaf, but for starters you’ve got to try these delicious ricotta and herb goodies from Tom Daley. They’re delicious and easy to make. And the good news is that, if you’re watching your weight, they’re only 79 calories each. Have two or three!

Tom’s Daily Plan, published by HQ, HarperCollins, is out now.

You’ll need:

● 2 medium eggs, separated ● 100g ricotta ● 20g Parmesan cheese, finely grated ● 1 tbsp wholemeal flour ● 2 tbsp freshly chopped herbs, such as chives, dill or parsley – or use a mixture ● 1 tsp olive oil ● salt and freshly ground black pepper

Method:

1. Put the egg yolks, ricotta, Parmesan, flour and herbs into a bowl. Season with salt and black pepper and mix everything together well. 2. Whisk the egg whites in a scrupulously clean, grease-free bowl until the mixture stands in soft peaks. 3. Fold a spoonful of the beaten egg whites into the ricotta mixture to loosen it, then fold in the remaining egg whites. 4. Heat half the oil in a frying pan over a medium heat. Using a dessertspoon, drop three or four spoonfuls of the batter into the pan. Once the pancakes are golden on one side turn them over and cook for one to two minutes on the other side. Remove the pancakes from the pan and keep them warm. 5. Heat the rest of the oil and cook the remaining mixture – you should have eight to 10 pancakes. Serve them with a salad of tomatoes or avocado and some rocket.