Prep time 15 min
Cook time 30 min
Serves 4
Nutritional information per serving
Weight 4 g
Calories 424 cal
Total Fat 6.9 g
Saturated Fat 3.3 g
Carbs 65.3 g
Sugars 15 g
Sodium 775 mg
Fibre 3.7 g
Protein 22.1 g


Select ingredients and add them to your shopping list


Add to shopping list


  1. preheat oven to 220°c/200°c fan forced.
  2. place ricotta in a small baking dish lined with baking paper. arrange tomatoes around the ricotta, spray with oil spray; sprinkle with rosemary; bake 30 minutes.
  3. meanwhile, place flour in a medium bowl. whisk in egg whites and CARNATION light & creamy cooking milk; stand for 5 minutes.
  4. spray a non-stick frying pan with oil spray. place over a medium heat; pour 1/4 cup (60ml) of batter in the pan and cook until bubbles appear. flip pancake to cook other side; remove; repeat with remaining batter.
  5. serve pancakes with ricotta cheese and tomatoes.

Rate this recipe out of 5: