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)

Discover the perfect blend of flavors with our Zucchini and Mint Ricotta Pancakes with Pea Salad! This light and refreshing recipe combines the creamy texture of ricotta pancakes with the fresh zest of zucchini and mint, served alongside a crisp pea salad bursting with vibrant ingredients like lettuce, red onion, and a tangy lemon-garlic dressing. Easy to make and utterly delicious, this dish is perfect for brunch or a light dinner.

30 Nov 2025
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.

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.

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.

Nutrition per serving

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

Zucchini and mint ricotta pancakes with pea salad

Ingredients:

Instructions:

Tips:

Nutrition per serving

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