Ham & Ricotta Pancakes

Name: Ham & Ricotta Pancakes
Prep time: THMS
Cook time: THMS
Ingredients: 425ml milk; 125g plain flour; 2 medium eggs; Salt & freshly ground pepper to taste; A little sunflower oil, for frying; 500g ricotta cheese; 200g ham, chopped; 2 tbsp. freshly chopped basil; Butter, for greasing; 190g jar Sacla' Sun-Dried Tomato Pesto; Freshly grated Parmesan cheese

This stuffed pancake recipe is great for a fun family dinner. Filled with ham, ricotta and basil, and topped with Sacla' Sun-Dried Tomato Pesto and Parmesan, it's all about gorgeous homely flavours. Use ready-made pancakes if pushed for time.

Cook Time

50 mins

Serves

Ingredients

425ml milk
125g plain flour
2 medium eggs
Salt & freshly ground pepper to taste
A little sunflower oil, for frying
500g ricotta cheese
200g ham, chopped
2 tbsp. freshly chopped basil
Butter, for greasing
190g jar Sacla' Sun-Dried Tomato Pesto
Freshly grated Parmesan cheese

How to make the recipe

Step 1

Put the milk and flour in a bowl and whisk together. Whisk in the eggs and season, then set aside for 20 minutes

Step 2

Heat the oil in a medium frying pan and ladle in a spoonful of the batter. Swirl the batter around the pan to cover the base and cook over a medium heat for 2-3 minutes until golden

Step 3

Flip the pancake over and cook the other side, then slide onto a plate and transfer to a warm oven. Repeat until all the batter has been used

Step 4

Preheat the oven to 210¬∞C/190¬∞C fan oven/gas mark 6/7

Step 5

Mix together the ricotta, ham and basil in a bowl, seasoning well. Divide equally among the pancakes and fold up

Step 6

Place the pancakes side by side in a 2 litre oven-proof dish greased with butter. Pour the Sacla' Sun-Dried Tomato into a bowl and stir in 50-100ml water to loosen it, then spoon the sauce over the pancakes and sprinkle with grated Parmesan

Step 7

Bake in the oven for 15-20 minutes until heated through