• 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

• 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