Preparation
Mix the flour, 3/4 cup milk, the mineral water, eggs and 1 tsp salt to a smooth batter. Leave to stand for 15 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000605/000605_step_1_M.jpg)
Meanwhile, wash the arugula, shake dry and cut into strips.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000605/000605_step_2_M.jpg)
Wash and slice the tomatoes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000605/000605_step_3_M.jpg)
Grate the pParmesan and mix it with the ricotta and remaining milk.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000605/000605_step_4_M.jpg)
Heat 1 tsp oil in a pan. Add a ladleful of batter and tilt to coat the base of the pan evenly.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000605/000605_step_5_M.jpg)
Add a small handful of arugula to the batter and cook the pancakes for about 1 minute on each side. Repeat to make 6 pancakes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000605/000605_step_6_M.jpg)
Layer the pancakes on an ovenproof plate, alternating with the tomatoes and ricotta. Sprinkle each layer with some salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000605/000605_step_7_M.jpg)
Finish with tomatoes and ricotta. Bake the layered pancakes in a preheated oven at 350°F (325°F fan, gas 4) for 20-25 minutes. Heat the grill to high and brown the top of the pancakes for 2-3 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000605/000605_step_8_M.jpg)