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Savory Pancake with Fresh Tomatoes and Ricotta Cheese

  • Prep Time: 10 minutes
  • Cooking Time: 30 minutes
  • Serves 2
Savory Pancake with Fresh Tomatoes and Ricotta Cheese


For the Savory Pancake:

  • 4 eggs
  • ½ cup milk
  • ½ cup all-purpose flour
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons fresh parsley, roughly chopped
  • 2 tablespoons fresh basil, roughly chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon red pepper flakes
  • 3 tablespoons unsalted butter

For the Toppings:

  • 1 cup whole milk ricotta cheese
  • ½ teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 2 large Backyard Farms Specialty Tomato, sliced into wedges
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice


Pre-heat your oven to 425 degrees Fahrenheit. In the bowl of your stand mixer with the whisk attachment, combine the eggs and milk. Add the flour and whisk until incorporated, scrapping down the sides of the bowl as necessary. Then whisk in the Parmesan cheese, herbs, salt, black pepper and red pepper flakes. Set aside.

Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter is melted and the skillet is hot, pour in the batter. Carefully transfer the skillet to your pre-heated oven and bake for 25 minutes. The pancake will puff up during cooking, but once it’s removed from the oven and starts to cool it will deflate slightly.

Meanwhile, in a small bowl stir together the ricotta cheese with 1/4 teaspoon each of the salt and black pepper. Set aside. In a separate bowl, toss together the tomato wedges, extra-virgin olive oil, lemon juice and the remaining 1/4 teaspoon each of the salt and black pepper.

To serve, spread the ricotta cheese over the surface of the pancake. Top with the tomatoes. Slice and enjoy immediately.


Liz Harris, Floating Kitchen

Liz Harris is a former research scientist turned food blogger who is obsessed with coastal living, her dog, podcasts and anything covered with maple syrup. A self described “experimental cook and eater”, Liz loves to try new things in the kitchen, and she hopes to encourage other people to do the same. Her blog, Floating Kitchen, is a collection of savory and sweet dishes that are innovative and unique, yet still familiar and approachable.

Liz’s family owns a small farm, hydroponic green house and wholesale produce distribution center in Salem, New Hampshire. So Liz grew up with a strong appreciation for using fresh, local, real ingredients in her kitchen. And she learned the basics of cooking and baking from the other talented women in her family.

After years spent earning a PhD in Biochemistry from Dartmouth Medical School and completing a Post-Doctoral Fellowship in Cancer Biology at Stanford University, Liz decided that the passion and dedication she had for creating and sharing recipes couldn’t be ignored any longer. So eventually she transitioned away from the research bench and into the kitchen full time. Liz now spends her days developing recipes, styling and photographing food, and, of course, doing the dishes.