Ricotta hotcakes

breakfast · ⏱ 40 min · 4 portions · 35.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk, tree nuts

v5 · rb0e705f985 20260727Z1751 2 pieces egg 80 g self-raising flour 40 g butter 150 g cherry tomato 2 tbsp olive oil salt to taste black pepper to taste 50 g baby spinach leaf 🔥 preheat the oven to 150°C 🔪 cut cherry tomatoes in half and toss them with half the oil, salt, and black pepper 🔥 ⏱ 1 h arrange skin-side down on an oven tray and bake until the tomatoes have lost much of their moisture 🌀 separate the eggs into yolks and whites, then combine yolks with ricotta, parmesan, and milk to form a batter 🌀 stir in the self-raising flour and salt, then mix to a uniform batter 🌀 whisk the egg whites until foamy but not totally stiff, then fold into the ricotta mix 🍳 ⏱ 1-2 min heat half the butter in a nonstick frying pan and cook pancakes until golden, then keep warm 🍳 ⏱ 1-2 min after the first batch, heat the remaining butter and cook the remaining pancakes until golden, then keep warm 🌀 mix the remaining oil, garlic, balsamic vinegar, and some salt and black pepper 🌀 toss the spinach gently with the dressing 🍽 assemble pancakes and top with spinach salad and roasted tomatoes 🍽 finish with a sprinkling of fresh basil leaves and pine nuts, then serve at once Ricotta Hotcakes 🎉 225 g ricotta 3 tbsp parmesan 125 ml milk ½ tbsp balsamic vinegar garlic to taste 2 tbsp basil leaf 30 g pine nut half oil · 1 tbsp ricotta, parmesan, milk yolks · 1 piece whites · 1 piece egg half · 20 g butter wait minutes half · 20 g butter half oil · 1 tbsp balsamic vinegar, garlic basil leaf, pine nut
http://flowcooking.food/en-us/recipe/686/ricotta-hotcakes/