How to cook ricotta and basil pancakes

Place the ricotta in a medium bowl

Crack the egg into it

Shave the parmesan in

Add the basil, coarsely chopped

Add the milk

For last add flour, baking powder, nutmeg, salt and pepper

Whisk everything together and add more milk or flour to achieve a dense liquid consistency

On a nonstick pan heat some butter, and scoop in the mix, with my proportions I made about 8 pancakes, enough for 2 people as a meal.

Flip the pancake to achieve browning on both sides and cook throughout. Make 8, pile up the cooked one in a plate and cover with a lid.

In the meantime take care of the vine grape tomatoes. Place them in a baking tray, drizzle with olive oil and season with pepper and salt. Bake at 220C for 10min

There they are, roasted and with the cracked skin

Remove as much skin as you can without ruining the tomatoes

In a small cup combine the yogurt

With the moroccan olives tapenade (you can find how to make this among my other guides)

Stir everything together and add more of one or the other according to your taste

While about to start cooking the third to last pancake, cut the shallots in eights

Put them in a separate pan with some olive oil and a splash of water. When the water evaporates and they start browning, add the withe wine vinegar, about 4-6 tablespoons, sauté until it evaporates

Once the vinegar evaporates, take the pan off the heat, add some balsamic vinegar and the baby spinach leaves. Sauté to mix everything while it cools down

Time to plate the pancakes and garnish with the shallots and baby spinach vinaigrette, the roasted tomatoes and some shaved almonds sprinkled on top. Drizzle with olive oil and add few leaves of basil

Enjoy them with the tapenade-yogurt sauce!