Wholemeal Pancakes filled with Parma Ham, Ricotta, Rocket and Pesto

    June 24, 2016

    • Yields: 6


    Butter, to grease

    180 g Ricotta

    50 g Rocket

    30 g Pine nuts, toasted

    3 tbsp Pesto

    6 Slices Parma Ham

    Pancake Batter

    1 Egg

    300 ml Milk

    1 tsp Vegetable oil

    100 g Wholemeal plain flour

    Salt and cracked black pepper


    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.


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