- Blend together the batter ingredients then leave to rest for 30 minutes
- Heat a large frying pan and add a little butter to grease the base. Pour small ladles of batter into the pan, tilting it to give a thin yet even layer of batter. Cook for 2-3 minutes until the pancake can easily be turned over. Flip the pancake and continue to cook for a further 2-3 minutes until browned. Repeat to use the remaining mixture
- Spread a little ricotta over each pancake the top with rocket leaves, pine nuts, pesto and a slice of Parma Ham
Breakfast
Wholemeal Pancakes Filled with Parma Ham, Ricotta, Rocket and Pesto
Makes 6 Pancakes
- Butter, to grease
- 180g ricotta
- 50g rocket
- 30g pine nuts, toasted
- 3 tbsp pesto
- 6 slices Parma Ham
Pancake Batter:
- 1 egg
- 300ml milk
- 1 tsp vegetable oil
- 100g wholemeal plain flour
- Salt and cracked black pepper
