Prep time 15 min
Cook time 30 min
Serves 4
Nutritional information per serving
Weight 312 g
Energy 424 cal
Protein 22.1 g
Total Fat 6.9 g
Saturated Fat 33 g
Carbs 65.3 g
Sugars 15 g
Sodium 775 mg
Fibre 37 g
Calcium 399 mg
Nutritional information per 100g
Weight 100 g
Energy 563 cal
Protein 7 g
Total Fat 2 g
Saturated Fat 1 g
Carbs 22 g
Sugars 3 g
Sodium 192 mg
Calcium 77 mg


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  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 NESTLÉ CARNATION Light & Creamy Evaporated 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.

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