Ratings
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
INGREDIENTS
INGREDIENTS FOR
4 SERVINGS
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METHOD
-
preheat oven to 220°c/200°c fan forced.
-
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.
-
meanwhile, place flour in a medium bowl. whisk in egg whites and CARNATION light & creamy cooking milk; stand for 5 minutes.
-
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.
-
serve pancakes with ricotta cheese and tomatoes.
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