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These are different pancakes, Pesto Pancakes to be exact! We heard from author and chef David Joachim, who told Tonia's Kitchen about his very easy way to make these tasty cakes! David told Tonia to use a 1/4 cup of either jarred or refrigerated pesto, and mix that with frozen mashed potatoes that have been thawed.
These are different pancakes, Pesto Pancakes to be exact! We heard from author and chef David Joachim, who told Tonia's Kitchen about his very easy way to make these tasty cakes! David told Tonia to use a 1/4 cup of either jarred or refrigerated pesto, and mix that with frozen mashed potatoes that have been thawed.
Take onion egg and pepper and add to the mix, then sautee it all together in olive oil. What comes out goes great with roasted salmon!
50g/2oz plain flour (all-purpose flour)
1 large free-range egg
50ml/2 fl oz milk
salt and white pepper
butter for cooking
50g/20z toasted pine nuts and almonds mixed
1 small clove of garlic minced
100g/3 1/2 oz ricotta cheese
zest and juice half a lemon
20 basil leaves
Whisk the egg into the flour and then add the milk a little at a time as you whisk.
You want a batter that is smooth like cream.
Season with the salt and white pepper. I use white pepper to avoid black specks in the crepes and because I like the spiciness.
Toast the pine nuts and almonds (or simply use one or other of the nuts) in a dry pan till they are golden and release their scent.
Whizz 3/4 of the nuts in food processor along with the minced garlic, lemon zest and juice. Add the basil leaves reserving a few for decoration.
Stir in the ricotta till well blended.
Heat half the butter in a pan and pour in half of the batter. Spread around the pan and let it cook for almost 1 minute.
Flip the pancake and spread on half of your pesto mixture.
Fold or roll the pancake and tip on to a plate.
Repeat with the remaining mixture for the second pancake.
Decorate with remaining nuts and a few torn basil leaves.
