90 SUPERFOODTOM’S DAILY PLAN
Cheesy Ricotta & Herb Pancakes
INGREDIENTS
- 2 medium eggs, separated
- 100g (3½oz) ricotta
- 20g (1oz) Parmesan cheese, fi nely grated
- 1 tbsp wholemeal fl our
- 2 tbsp freshly chopped herbs, such as chives,
dill or parsley - 1 tsp olive oil
- pinch of salt and freshly ground black pepper
MAKES: 8 PANCAKES
- Put the egg yolks, ricotta, Parmesan, fl our and
herbs into a bowl. Season with salt and black
pepper and mix everything together well. - Whisk the egg whites in a scrupulously
clean, grease-free bowl until the mixture
stands in soft peaks.
3. Fold a spoonful of the beaten egg whites into
the ricotta mixture to loosen it, then fold in the
remaining egg whites.
4. Heat half the oil in a frying pan over a medium
heat. Using a dessertspoon, drop 3 or 4
spoonfuls of the batter into the pan. Once the
pancakes are golden on one side turn them
over and cook for 1–2 minutes on the other side.
Remove the pancakes from the pan and keep
them warm.
5. Heat the rest of the oil and cook the
remaining mixture – you should have 8–10
pancakes. Serve them with a salad of tomatoes
or avocado and some rocket.
PER SERVING 79kcals, 4.5g protein, 6g fat (2g saturates),
2g carbs, 0.7g fi bre, 0.5g sugar, 0.1g sodiumBOOK DETAILS
Recipes from Tom’s
Daily Plan by Tom
Daley, published
by HarperCollins
in 2016, ISBN
9780008212292,
£16.99 RRPSF9_P88-90 Tom Daley SHSD.indd 90 06/02/2017 10:45