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Tom Daley’s cheesy ricotta and herb pancakes

These easy, cheesy ricotta pancakes by Tom Daley are perfect for breakfast, lunch or dinner. Serve with avocado and roasted tomatoes for a seriously brunch-worthy meal!

Serves 4

Prep Time 10 min

Cooking Time 15 min

Ingredients

  • 2 medium eggs, separated
  • 100g ricotta
  • 20g Parmesan cheese, finely grated, or vegetarian alternative
  • 1 tbsp wholemeal flour
  • 2 tbsp freshly chopped herbs, such as chives, dill or parsley
  • 1 tsp olive oil
  • Salt and freshly ground black pepper

To serve (optional)

  • 2 tomatoes or 1/2 avocado, sliced
  • small handful of rocket leaves

Method

  1. Put the yolks, ricotta, Parmesan, flour and herbs into a bowl. Season with salt and black pepper and mix everything together well.
  2. Whisk the egg whites in a scrupulously clean, grease-free bowl until the mixture stands in soft peaks.
  3. Fold a spoonful of the beaten egg whites into the ricotta mixture to loosen it, then fold in the remaining egg whites.
  4. Heat held the oil in a frying pan over a medium heat. Using a dessertspoon, drop 3 or 4 spoonfuls of the batter into the pan. Once the pancakes are golden on one side turn them over and cook for 1-2 min on the other side. Remove the pancakes from the pan and keep them warm.
  5. Heat the rest of the oil and cook the remaining mixture – you should have about 8 pancakes. Serve 2 per person with a salad of tomatoes or avocado and some rocket.

Recipe from Tom Daley’s cookbook Tom’s Daily Plan (£7.99, Amazon)

Nutrition per serving

Read more on how we calculate nutrition.
158 9g 12g 4g 1.4g 1g 0.2g 4g

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