Pancakes with Ham and Ricotta

If you're feeling brave, try this with our hot Sacla' Fiery Chilli Pesto!


  • 425ml milk
  • 125g plain flour
  • 2 medium eggs
  • salt and freshly ground pepper
  • 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


  1. Put the milk and flour in a bowl and whisk together. Whisk in the eggs and season, then set aside for 20 minutes.
  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.
  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.
  4. Preheat the oven to 210°C/190°C fan oven/gas mark 6/7.
  5. Mix together the ricotta, ham and basil in a bowl, seasoning well. Divide equally among the pancakes and fold up.
  6. Place the pancakes side by side in a 1.2 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.
  7. Bake in the oven for 15-20 minutes until heated through.


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