Ricotta and basil pancakes

Theorem. Pancakes are awesome.

Proof. The proof is in the pudding. In the pancakes, that is.

The recipe is taken from the Women’s weekly cookbook Fast Fresh Vegetarian.


250 g ricotta
1 egg
310 mL milk
185 g flour
heaped teaspoon of baking powder
a handful of roughly chopped basil
20 g grated parmesan
vegetable oil, for cooking

Rocket and tomatoes, for serving.


  1. Whisk ricotta and the egg in a medium bowl until combined. Whisk in milk, then sift in the flour and the baking powder and mix. Stir in basil and parmesan. Season.
  2. Put the pancake pan over medium heat and rub with oil. Pour three ladles of mixture on the pancake pan (or as many as will fit), making sure there is room to spread. Cook pancakes for 2 minutes on each side or until golden and cooked through. Stack pancakes; cover to keep warm.
  3. Repeat with the remaining mixture.
  4. Serve with rocket and tomato salad, drizzled with olive oil and balsamic vinegar.
A tower of deliciousness.

A tower of deliciousness.


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