Cheesy ricotta and herb pancakes

Photographer: Dan Jones

These easy, cheesy ricotta pancakes are perfect for breakfast, lunch or dinner. Serve with avocado and roasted tomatoes for a seriously brunch-worthy meal!

Serves: 4

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

2 medium eggs, separated
100g ricotta
20g parmesan cheese, finely grated, (or use a vegetarian alternative)
1 tablespoon wholemeal flour
2 tablespoon freshly chopped herbs, such as chives, dill or parsley
1 teaspoon olive oil
salt and freshly ground black pepper
To serve (optional)
2 tomatoes or ½ avocado, sliced
handful of rocketarugulaX leaves

Instructions

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1 Put the 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.
Fold a spoonful of the beaten egg whites into the ricotta mixture to loosen it, then fold in the remaining egg whites.

3 Heat held the oil in a frying pan over a medium heat. Using a dessertspoon, drop 3 or 4 spoonfuls of the batter into the pan. Once the pancakes are golden on one side turn them over and cook for 1-2 min on the other side. Remove the pancakes from the pan and place on a heated plate to keep warm.

4 Heat the rest of the oil and cook the remaining mixture – you should have about 8 pancakes. Serve 2 per person with a salad of tomatoes or avocado and some rocket.

Nutrition Info (per serve)

Calories 158 cal

Kilojoules 661 kJ

Protein 9 g

Total fat 12 g

Saturated fat 4 g

Carbohydrates 4 g

Sugar 1 g

Dietary fibre 1.4 g

Sodium 79 mg

Calcium 4 mg

Iron N/S

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.