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Ricotta and pesto pancakes

Cherry tomato salad

00:40

Total: 40 min

00:20

20 min

00:20

20 min

Ingredients

2 servings
  • 125 g Whole-wheat flour
  • 300 mL Milk, 2%
  • 2 Eggs
  • 100 g Cherry tomatoes
  • 2 leaf Fresh basil
  • 2 tablespoon Parmesan cheese
  • 7.5 mL Olive oil
  • 5 mL balsamic vinegar
  • 1 pinch Salt
  • 1 pinch Pepper
  • 150 g ricotta cheese
  • 2 tablespoon Pesto rosso

Preparation

  • Make more room for legumes in your plate for invaluable benefits!Preheat the oven to 400 °F.
  • Make more room for legumes in your plate for invaluable benefits!Wash and snip the basil.
  • Make more room for legumes in your plate for invaluable benefits!Wash, dry and chop the cherry tomatoes in half. In a salad bowl, mix them with 1 teaspoon of balsamic vinegar and one tablespoon of basil. Add salt and pepper.
  • Make more room for legumes in your plate for invaluable benefits!Prepare the pancake batter: in a salad bowl, mix the flour, a pinch of salt and the eggs. Slowly add the milk while stirring to avoid lumps.
  • Make more room for legumes in your plate for invaluable benefits!In a frying-pan, heat half a teaspoon of olive oil and pour the batter to cover the frying pan. Cook for 1 minute, flip and cook for 1 more minute.
  • Make more room for legumes in your plate for invaluable benefits!Repeat until there is no more mix left. Set the pancakes aside.
  • Make more room for legumes in your plate for invaluable benefits!In a shallow plate, prepare the filling: mix the ricotta, the pesto, 2 tablespoons of basil and half of the parmesan. Mix with some olive oil. Add salt and pepper.
  • Make more room for legumes in your plate for invaluable benefits!Fill and roll up the pancakes and put them in a slightly oiled baking tray.
  • Make more room for legumes in your plate for invaluable benefits!Sprinkle the parmesan on top, put in the oven and brown for 15 minutes.
  • Make more room for legumes in your plate for invaluable benefits!Serve the ricotta and pesto pancakes warm with the cherry-tomato salad.

Recipe tips

  • This soup is traditionally made with freshwater fishes, but you can also use sea fishes such as hake, coalfish, cod, salmon, etc.