Zucchini and mint ricotta pancakes with pea salad

Name: Zucchini and mint ricotta pancakes with pea salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Modern American
Ingredients: 1 cup peas (120g); 2 tbsp olive oil (27g); 1 tbsp lemon juice (5g); 2 garlic cloves (6g); 4 cups lettuce (300g); 1/2 red onion (54g); 1 cup ricotta cheese (230g); 1 egg (50g); 1.25 cups milk (1% fat) (300g); 1 cup self-raising flour (150g); 1 zucchini (200g); 2 tbsp spearmint (30g); 1/4 cup grated parmesan cheese (20g); 2 tbsp butter (30g)

Zucchini and mint ricotta pancakes with pea salad feature a delicious blend of fresh zucchini and ricotta, enhanced by spearmint and served alongside a vibrant pea salad. This light dish is perfect for a nutritious breakfast or brunch.

15 Feb 2026
Cook time 20 min
Prep time 20 min

Ingredients:

1 cup peas
2 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves
4 cups lettuce
1/2 red onion
1 cup ricotta cheese
1 egg
1.25 cups milk (1% fat)
1 cup self-raising flour
1 zucchini
2 tbsp spearmint
1/4 cup grated parmesan cheese
2 tbsp butter

Zucchini and mint ricotta pancakes with pea salad offer a delightful medley of fresh flavors, perfect for a light and healthy meal. The pancakes combine the subtle sweetness of zucchini and the creaminess of ricotta, enhanced by the refreshing notes of spearmint. Paired with a crunchy pea salad, this dish is both satisfying and nutritious.

Instructions:

1. Cook the Peas: Bring a small pot of water to a boil. Add the peas and cook for 2-3 minutes until tender. Drain and set aside in a bowl of ice water to cool rapidly. Drain again.

2. Make the Dressing: In a large bowl, whisk together the olive oil, lemon juice, and minced garlic.

3. Assemble the Salad: Add the cooked peas, lettuce, and diced red onion to the bowl with the dressing. Toss to combine. Season with salt and pepper to taste. Set aside.

1. Mix Wet Ingredients: In a large mixing bowl, whisk together the ricotta cheese, egg, and milk until well combined.

2. Add Dry Ingredients: Sift in the self-raising flour and gently stir until just combined. Be careful not to overmix.

3. Fold in Flavors: Add the grated zucchini, chopped spearmint, and grated parmesan cheese to the batter. Fold gently to combine.

1. Heat the Pan: Heat a non-stick frying pan over medium heat. Add a small portion of the butter (about 1/2 tablespoon) and let it melt, coating the bottom of the pan.

2. Cook the Pancakes: Pour about 1/4 cup of the pancake batter into the pan for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to look set. Flip and cook for an additional 1-2 minutes until golden brown and cooked through.

3. Repeat: Repeat the process, adding more butter to the pan as necessary, until all the batter is used up. Keep the cooked pancakes warm in a low oven if needed.

1. Plate the Dish: Divide the pancakes among four plates, serving a generous pile of pea salad on the side.

2. Finish with Extra Flavor: Optionally, drizzle a bit more olive oil and a squeeze of lemon juice over the pancakes before serving.

With its mixture of fresh vegetables, fluffy pancakes, and zesty salad, this Zucchini and mint ricotta pancakes with pea salad recipe is a delightful dish that balances flavors and textures perfectly. It’s an excellent choice for a wholesome brunch, lunch, or a light dinner, and sure to be a hit with family and friends.

Zucchini and mint ricotta pancakes with pea salad FAQ:

What size pan should I use for cooking the pancakes?

A non-stick frying pan with a diameter of about 10 to 12 inches works well for cooking the pancakes evenly. This size allows you to cook multiple pancakes at once without overcrowding.

How can I tell when the pancakes are done cooking?

The pancakes are done when bubbles form on the surface and the edges appear set. After flipping, they should cook for an additional 1-2 minutes until golden brown.

Can I substitute the ricotta cheese in this recipe?

Yes, you can substitute ricotta cheese with cottage cheese for a similar texture, or use a vegan ricotta alternative if you're seeking a dairy-free option.

How should I store leftover pancakes?

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. They can be reheated in a microwave or skillet for a quick meal later on.

What can I use instead of self-raising flour?

You can substitute self-raising flour with all-purpose flour and add 1.5 teaspoons of baking powder and a pinch of salt for every cup of all-purpose flour used.

Cooking Tips:

- For a more pronounced mint flavor, add a bit more spearmint to the pancake batter or the pea salad dressing.

- Ensure the zucchini is grated very finely and squeezed to remove excess moisture; this will help the pancakes stay firm and cook evenly.

- Use fresh peas for a more vibrant color and flavor in the salad. If you’re using frozen peas, ensure they are fully thawed and drained.

- If you prefer a thicker batter for the pancakes, reduce the amount of milk slightly.

- Serve the pancakes warm for the best texture and taste, ideally right after cooking.

Nutrition Facts

4 Servings
Calories 390kcal
Protein 20g
Carbohydrates 45g
Fiber 4.30g
Sugar 8g
Fat 22g

Zucchini and mint ricotta pancakes with pea salad