As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen. Just scoff it, and carry on with the rest. This dish makes for a great light supper, but there are endless other options to experiment with – burned aubergine flesh mixed with lemon juice, garlic and crème fraîche, say, or strips of roasted red pepper marinated in olive oil and hard herbs, and served with sour cream.
225g | ricotta |
3 tbsp | parmesan, grated |
125ml | milk |
2 | eggs, separated |
80g | self-raising flour |
40g | butter, for frying |
FOR THE TOPPING: | |
150g | cherry tomatoes |
2 | tbsp olive oil |
salt and black pepper | |
½ | clove garlic, crushed |
½ tbsp | balsamic vinegar |
50g | baby spinach leaves |
2 tbsp | basil leaves, shredded |
30g | pine nuts, toasted and chopped |
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