Ricotta and Basil Pancakes with a Tomato and Avocado Salsa

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Mother’s Day is just around the corner so if you’re looking for the perfect brunch idea, this one’s for you!

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Recipe

Ricotta and Basil Pancakes with a Tomato and Avocado Salsa

Serves 3

Ingredients:

Pancakes –

  • 1 cup ricotta
  • 1 egg
  • 1 ¼ cup milk
  • 1 ¼ cup wholemeal self-raising flour
  • ½ cup coarsely chopped fresh basil
  • ¼ cup grated parmesan
  • Olive oil
  • Greek-style yogurt, to serve

Salsa –

  • 2 medium tomatoes, diced
  • 1 avocado, diced
  • ½ lime zest and juiced
  • Small bunch of coriander

Method:

  1. Whisk ricotta and egg in a medium bowl until combined. Whisk in milk and flour. Stir in basil and parmesan, season.
  2. Heat a large non-stick frying pan with a small amount of oil. Pour ¼-cups of mixture into pan, allowing room for spreading. Cook pancakes for 2 minutes each side or until golden and cooked through.
  3. Meanwhile make the tomato salsa by combining all the ingredients in a small bowl and seasoning.
  4. Serve pancakes warm with salsa and Greek-style yogurt.

Notes:

  • You can add some spices to the pancake batter to give it extra flavour. I suggest cumin, coriander seeds and garlic.

Source:

  • It seems that Women’s Weekly can do no wrong. This is just one of the mouthwatering recipes from their Superfoods book, which I got out of the library some time ago. You can always be sure that when you are buying one of their books that the recipes with always work because they test their recipes dozens of times to make sure they are in tip-top shape.

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It’s been a very long time since I have posted a savoury breakfast recipe. In fact I think the only other time I have was in my very first post, which in fact were also savoury pancakes! But don’t be fooled, just because I don’t do it very often, doesn’t mean they aren’t any good.

This is a great way to use up ricotta as it only has a very short shelf-life once it has been opened. We don’t get ricotta very often but when we do we always seem to fall into the trap of either making Spinach and Ricotta cannelloni or Sweet Ricotta Pancakes because they both make good use of fresh ricotta. But this recipe was a nice change to our usual sweet ricotta pancake breakfast fare.

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The Lowdown:

This is a very nutritious and well-balanced meal that helps keep you full and energised all through the morning. They are actually really filling, as I only needed three to fill me up, and my mum and sister only needed two, which is less than normal pancakes would! This is due to the balance of essential nutrients found in the salsa ingredients and basil, the protein from the Greek-style yogurt and you even get some of your daily wholegrains from the wholemeal flour.

These tummy-loving pancakes can be both a breakfast and lunch dish and are great for vegetarians but if you want, you can serve them with some bacon for some added protein.

Tanisha xx

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