How to Cook Ricotta and Basil Pancakes

by Gioele Nunziatini

Perfect for your brunch!


  • 250 Grams Ricotta
  • 150 Grams Flour
  • 150 Milliliters Milk
  • 1 Egg
  • ½ Bunches Basil
  • 1 Teaspoon Baking powder
  • Nutmeg
  • Pepper
  • Salt
  • Olive oil
  • 100 Grams Baby spinach
  • 200 Grams Vine cherry tomatoes
  • Shredded almonds
  • White wine vinegar
  • Balsamic vinegar
  • Butter
  • 50 Grams Freshly shaved parmesan
  • 2 Tablespoons Greek yogurt
  • 2 Tablespoons Moroccan olives tapenade
  • 3 Shallots
  • Instructions

    Step 1

    Place the ricotta in a medium bowl

    Step 2

    Crack the egg into it

    Step 3

    Shave the parmesan in

    Step 4

    Add the basil, coarsely chopped

    Step 5

    Add the milk

    Step 6

    For last add flour, baking powder, nutmeg, salt and pepper

    Step 7

    Whisk everything together and add more milk or flour to achieve a dense liquid consistency

    Step 8

    On a nonstick pan heat some butter, and scoop in the mix, with my proportions I made about 8 pancakes, enough for 2 people as a meal.

    Step 9

    Flip the pancake to achieve browning on both sides and cook throughout. Make 8, pile up the cooked one in a plate and cover with a lid.

    Step 10

    In the meantime take care of the vine grape tomatoes. Place them in a baking tray, drizzle with olive oil and season with pepper and salt. Bake at 220C for 10min

    Step 11

    There they are, roasted and with the cracked skin

    Step 12

    Remove as much skin as you can without ruining the tomatoes

    Step 13

    In a small cup combine the yogurt

    Step 14

    With the moroccan olives tapenade (you can find how to make this among my other guides)

    Step 15

    Stir everything together and add more of one or the other according to your taste

    Step 16

    While about to start cooking the third to last pancake, cut the shallots in eights

    Step 17

    Put them in a separate pan with some olive oil and a splash of water. When the water evaporates and they start browning, add the withe wine vinegar, about 4-6 tablespoons, sauté until it evaporates

    Step 18

    Once the vinegar evaporates, take the pan off the heat, add some balsamic vinegar and the baby spinach leaves. Sauté to mix everything while it cools down

    Step 19

    Time to plate the pancakes and garnish with the shallots and baby spinach vinaigrette, the roasted tomatoes and some shaved almonds sprinkled on top. Drizzle with olive oil and add few leaves of basil

    Step 20

    Enjoy them with the tapenade-yogurt sauce!