Ricotta Pancakes with Tomato Pesto
6 portions
30mThese savory ricotta pancakes are so soft and creamy. They make a great vessel for sun-dried tomato pesto and fresh basil. You could even serve with some fresh mozzarella.
What you will need
15 oz Ricotta
2 cups Pancake Mix
1 1/4 cup Water
.5 oz Fresh Basil
1/2 cup Sun-dried Tomato Pesto
(Nutritional facts 201 calories, 5 g fat, 31.43 g carbohydrates, 7.84 g protein, 16 mg cholesterol, 203 mg sodium)How to cook
1
Gather and portion ingredients.
2
Mix the pancake batter, ricotta cheese and water to a large mixing bowl. Stir to combine.
3
Dollop about tablespoon sized pancakes into a non-stick skillet over medium heat and flip after about 4 minutes and browned on one side.
4
Cook remaining batter until all the pancakes are finished.
5
Serve with sun-dried tomato pesto and fresh basil.
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