Go Back

Pesto Pancakes

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: savoury
Servings: 2
Author: Karon Grieve


  • 50 g/2oz plain flour all-purpose flour
  • 1 large freerange egg
  • 50 ml/2 fl oz milk
  • salt and white pepper
  • butter for cooking
  • 50 g/20z toasted pine nuts and almonds mixed
  • 1 small clove of garlic minced
  • 100 g/3 1/2 oz ricotta cheese
  • zest and juice half a lemon
  • 20 basil leaves


  • Sift the flour into a bowl and break the egg into the centre.
  • 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.