Ricotta-Basil Pancakes with Blistered Tomatoes - Recipe - FineCooking

Name: Ricotta-Basil Pancakes with Blistered Tomatoes - Recipe - FineCooking
Ingredients: 1 large egg; 1 cup ricotta cheese, drained if necessary; 1 cup whole milk; 1/4 cup finely grated Parmigiano-Reggiano; 2 tsp. finely grated lemon zest (from 1 medium lemon); 1/2 cup fresh basil leaves, chopped, plus a few small whole leaves for garnish; 5-1/4 oz. (1 cup plus 3 Tbs.) all-purpose flour; 1-1/2 tsp. baking powder; Kosher salt and freshly ground black pepper; Extra-virgin olive oil, as needed; 1 pint cherry tomatoes, halved

"Creamy ricotta, juicy tomatoes, and fresh basil make a winning flavor combination in this delicate pancake. If your ricotta is very wet, drain it in a sieve for 20 minutes […]..."

INGREDIENTS

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1 large egg

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1 cup ricotta cheese, drained if necessary

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1 cup whole milk

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1/4 cup finely grated Parmigiano-Reggiano

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2 tsp. finely grated lemon zest (from 1 medium lemon)

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1/2 cup fresh basil leaves, chopped, plus a few small whole leaves for garnish

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5-1/4 oz. (1 cup plus 3 Tbs.) all-purpose flour

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1-1/2 tsp. baking powder

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Kosher salt and freshly ground black pepper

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Extra-virgin olive oil, as needed

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1 pint cherry tomatoes, halved

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