Wholemeal Pancakes with Parma Ham, Ricotta, Rocket and Pesto

  • 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 slices Parma Ham
View metric measurements

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

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