Wholemeal Pancakes with Parma Ham, Ricotta, Rocket and Pesto

1

Ingredients

  • For the pancake batter:

  • 1 egg
  • 300ml milk
  • 1 tsp vegetable oil
  • 100g wholemeal plain flour
  • Salt and cracked black pepper
  • Butter, to grease
  • For the filling:

  • 180g ricotta cheese
  • 50g rocket
  • 30g pine nuts, toasted
  • 3 tbsp pesto
  • 6 Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slices Parma Ham

Use imperial measurements

Method

How to make Wholemeal Pancakes with Parma Ham, Ricotta, Rocket and Pesto

Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please Blend together the batter ingredients then leave to rest for 30 minutes.

Heat a large frying pan and add a little butter to grease the base. Pour small ladles of batter into the pan, tilting it to give a thin yet even layer of batter. Cook for 2-3 minutes until the pancake can easily be turned over. Flip the pancake and continue to cook for a further 2-3 minutes until browned. Repeat to use the remaining mixture.

Spread a little ricotta over each pancake the top with rocket leaves, pine nuts, pesto and a Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please slice of Parma Ham.

Recipe courtesy of Parma Ham