June 24, 2016
1Blend together the batter ingredients then leave to rest for 30 minutes.
2Heat a large frying pan and add a little butter to grease the base.
3Pour small ladles of batter into the pan, tilting it to give a thin yet even layer of batter.
4Cook for 2-3 minutes until the pancake can easily be turned over.
5Flip the pancake and continue to cook for a further 2-3 minutes until browned.
6Repeat to use the remaining mixture.
7Spread a little ricotta over each pancake the top with rocket leaves, pine nuts, pesto and a slice of Parma Ham.