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Salted herbs, ricotta, mushrooms & almond pancakes
Photo credit: Dana Dorobantu

Salted herbs, ricotta, mushrooms & almond pancakes

Salted herbs, ricotta, mushrooms & almond pancakes
Photo credit: Dana Dorobantu
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While these pancakes are awesome for a brunch, they also make for a great supper option.

I used white mushrooms because it’s what I had in the fridge, but it will be just as good with any other kind of mushroom.

Little tip to know when to turn your pancakes over: you’ll see bubbles on top.


  • Serves4 people
  • Prep time35 min
  • Cook time30 min
  • Timeout-
  • FreezingNe se congèle pas.

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  • 3 tablespoons of butter
  • 1 pack (227 g) of white mushrooms
  • 2 garlic cloves, chopped
  • 1 cup of veal stock
  • Salt & pepper, as preferred
  • 1 cup of Ricotta cheese
  • 1/4 cup of Tamari almonds, roughly chopped
  • 1 shallots, minced
Salted herb pancakes
  • 1 1/2 cup of all-purpose flour
  • 1 tablespoon of baking powder
  • 1 tablespoon of sugar
  • 1 tablespoon of salted herbs
  • 1 1/2 cup of milk
  • 2 eggs
  • 3 tablespoons of melted butter



  1. Combine all salted herb pancakes ingredients in a bowl, then blend with a hand-held mixer until smooth.
  2. In a non-stick pan, on medium heat, pour ¼ of this mix, cook for 2 minutes on each side. Keep going until there is no more mix left. Set aside the pancakes once they are cooked.
  3. In a second pan, on high heat, melt the butter and then cook the mushrooms and garlic for 5 minutes. Reduce to medium heat, then add the veal stock, keep cooking for another 10 minutes. Season generously.
  4. Spread the Ricotta cheese on the pancakes, add the mushrooms and top with almonds and shallots.
Recipe published on August 19, 2018