Pancake With Ricotta Cheese - In a Salad Style - Recipe Video
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Cook time
30 minutes
Ingredients 2 servings
- Batter
- Pancake mix100 g
- Ricotta cheese100 g
- Milk100 ml
- Egg yolk1
- Egg whites1
- Salted butter5 g
- Soft-boiled egg (onsen tamago)2
- Dry-cured ham (Prosciutto)4 sheets
- Frill lettuce10 g
- Sauce
- Japanese Mayonnaise1 tbsp
- Whipping cream (Heavy cream)1 tbsp
- Olive oil1/2 tbsp
- Grated garlic1 tsp
- Lemon juice1/2 tsp
- Salt and pepper mix1 three finger pinch
- Toppings
- Powdered cheese1/4 tsp
- Parsleyas needed
How to make
- 1. Make pancakes. Whisk the egg white in a bowl with a whisk.
- 2. Add the remaining batter ingredients to another bowl and whisk well with a whisk.
- 3. Add Step 1 at 2 times and mix lightly with a rubber spatula.
- 4. Heat pan over low heat, add salted butter, then scoop each 1/6 of Step 3 with a ladle and add it to the pan, cover with a lid, and cook for about 5 minutes. When the surface starts to bubble, flip it over, cover with a lid, and cook for another 5 minutes, then remove from the heat. Make 5 pieces in the same way.
- 5. Put the sauce ingredients in a bowl and mix well.
- 6. Arrange Step 4 on a plate, top with frill lettuce, dry-cured ham (prosciutto) and soft-boiled egg (onsen tamago), top with Step 5 and toppings, and it's ready to serve.
Tips for cooking
For senior citizens, children under the age of 2, pregnant women, and individuals with weakened immune systems, please avoid eating raw eggs. You can substitute grilled bacon or sausage for prosciutto. You can also substitute milk or soy milk for heavy cream. *Detailed instructions on raw eggs to be added.