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 slice of Parma Ham.
Recipe courtesy of Parma Ham