Ricotta and semi-dried tomato pancakes with rocket salad
Discover a delightful brunch recipe with these Ricotta and Semi-Dried Tomato Pancakes, paired perfectly with a fresh Rocket Salad. Featuring ricotta cheese, sun-dried tomatoes, and aromatic herbs, these savory pancakes are complemented by a crisp arugula salad, pine nuts, and parmesan. Perfect for a special meal or a nutritious treat!
- 22 Mar 2024
- Cook time 25 min
- Prep time 20 min
- 4 Servings
- 13 Ingredients
If you're looking to try a mouth-watering dish that seamlessly blends the creaminess of ricotta cheese with the tangy flavor of semi-dried tomatoes, then this Ricotta and Semi-Dried Tomato Pancakes with Rocket Salad is perfect for you. These fluffy pancakes are packed with Mediterranean flavors and complemented by a vibrant arugula salad. It's an ideal recipe for a wholesome brunch or a light lunch.
Ingredients:
Instructions:
- Sift 1 cup of self-raising flour into the bowl. Stir until just combined, being careful not to over-mix. The batter should be slightly lumpy.
- Fold in 1/3 cup of chopped sun-dried tomatoes, 2 tbsp of chopped fresh parsley, and 1 tsp of chopped fresh thyme.
- Heat 1 tbsp of olive oil in a non-stick frying pan over medium heat.
- Spoon 1/4 cup of batter onto the pan for each pancake.
- Cook until bubbles appear on the surface and the edges start to set, approximately 2-3 minutes.
- Flip and cook for another 2-3 minutes, or until golden brown and cooked through.
- Transfer to a plate and keep warm. Repeat with the remaining batter.
- In a large mixing bowl, combine 4 cups of arugula, 1/3 cup of grated parmesan cheese, and the toasted pine nuts.
- In a small bowl, mix together 1 tbsp of vinegar and 1 tbsp of olive oil. Season with salt and pepper to taste.
- Drizzle the dressing over the salad and toss to coat evenly.
- Optionally, garnish the pancakes with additional fresh herbs or a sprinkle of parmesan if desired.
Tips:
- Ensure that the ricotta cheese is well-drained to avoid extra moisture in the batter.
- Chop the sun-dried tomatoes finely to ensure they are evenly distributed in the pancakes.
- Preheat the pan properly before pouring the batter to achieve a nice golden-brown crust on the pancakes.
- Toast the pine nuts lightly on a dry pan for enhanced flavor and crunch.
- Add the arugula salad just before serving to keep it fresh and crisp.
- Feel free to experiment with other herbs like basil or oregano to customize the flavor to your liking.
There you have it! A delightful plate of Ricotta and Semi-Dried Tomato Pancakes with Rocket Salad that's as impressive as it is delicious. This recipe not only brings out the hearty flavors of the Mediterranean but also provides a balanced and nutritious meal. Enjoy your cooking, and savor every bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 400kcal | 16% |
| Protein | |
| Protein 22g | 14% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 3.80g | 10% |
| Sugar 11g | 11% |
| Fat | |
| Fat 18g | 21% |
| Saturated 6g | 19% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 190ug | 21% |
| Choline 90mg | 17% |
| Vitamin B1 0.30mg | 25% |
| Vitamin B2 0.41mg | 31% |
| Vitamin B3 2.31mg | 14% |
| Vitamin B6 0.16mg | 9% |
| Vitamin B9 66ug | 16% |
| Vitamin B12 0.93ug | 39% |
| Vitamin C 12mg | 14% |
| Vitamin E 1.03mg | 7% |
| Vitamin K 70ug | 61% |
| Minerals | |
| Calcium, Ca 400mg | 31% |
| Copper, Cu 0.41mg | 0% |
| Iron, Fe 2.96mg | 27% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 420mg | 33% |
| Potassium, K 890mg | 26% |
| Selenium, Se 27ug | 47% |
| Sodium, Na 240mg | 16% |
| Zinc, Zn 2.91mg | 26% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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