Cheesy Ricotta Pancakes

Method

1. 1Preheat oven to 200C (400F).
2. 2Line an oven tray with baking paper and bake the tomatoes which have been halved. Sprinkle with a little mixed herbs and season with S&P.
3. 3In a small non-stick fry pan spray with cooking spray and on med heat sauté mushrooms, season with S&P. Add ¼ cup water, splash of Worcestershire sauce and simmer for 2-3 minutes then turn off heat.
4. 4Sift flour in a mixing bowl.
5. 5Separate the 2 eggs, yolks into the flour bowl. Place the whites into another bowl and whisk until white peaks form.
6. 6To the flour bowl add milk, ½ tsp. lemon zest, ricotta, Parmesan, herbs and garlic powder and Dijon mustard. Mix together. Now slowly add ½ egg white, folding in .gently. You don’t want to break up all those air bubbles, and then add the remaining whites.
7. 7Heat a large non-stick frypan, place egg rings on pan and spray with cooking spray. Spoon in mixture between the 4 rings and cook for 3 minutes on med heat then flip over and cook a further 2 minutes. When they are a lovely colour take off the rings and slide onto your oven tray cooking the Roma tomatoes and finish off in the oven turning the temp down to 160C (320F).
8. 8Heat the mushrooms back up and when simmering add the crushed garlic and spinach and simmer until spinach has wilted.
9. 9Toast your bread.
10. 10Layout the bread with mushroom and spinach mixture on top, place 2 pancakes on top of each slice and serve the tomatoes on the side of the plate.