Cheesy ricotta and herb pancakes
- 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
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)
Total fat 12g
–Saturated fat 4g
Dietary fibre 1.4g
Last updated date: 4 May 2021
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