Arugula pancakes

Arugula pancakes

Time: 45 mins
Servings: 4


rapeseed oil: 6 tsp.
parmesan: 1 piece
spelt flour: 125 oz
skimmed milk: 250 cups
mineral water: 5 tbsp.
tomato: 600 oz
arugula: 125 oz
hen’s egg: 3
ricotta: 250 oz


Step: 1/8
Mix the flour, 3/4 cup milk, the mineral water, eggs and 1 tsp salt to a smooth batter. Leave to stand for 15 minutes.

Step: 2/8
Meanwhile, wash the arugula, shake dry and cut into strips.

Step: 3/8
Wash and slice the tomatoes.

Step: 4/8
Grate the pParmesan and mix it with the ricotta and remaining milk.

Step: 5/8
Heat 1 tsp oil in a pan. Add a ladleful of batter and tilt to coat the base of the pan evenly.

Step: 6/8
Add a small handful of arugula to the batter and cook the pancakes for about 1 minute on each side. Repeat to make 6 pancakes.

Step: 7/8
Layer the pancakes on an ovenproof plate, alternating with the tomatoes and ricotta. Sprinkle each layer with some salt and pepper.

Step: 8/8
Finish with tomatoes and ricotta. Bake the layered pancakes in a preheated oven at 350°F (325°F fan, gas 4) for 20-25 minutes. Heat the grill to high and brown the top of the pancakes for 2-3 minutes.

Source: FreshMag


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