Preparation
Step: 1/8

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.

Step: 2/8

Meanwhile, wash the arugula, shake dry and cut into strips.

Step: 3/8

Wash and slice the tomatoes.

Step: 4/8

Grate the pParmesan and mix it with the ricotta and remaining milk.

Step: 5/8

Heat 1 tsp oil in a pan. Add a ladleful of batter and tilt to coat the base of the pan evenly.

Step: 6/8

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.

Step: 7/8

Layer the pancakes on an ovenproof plate, alternating with the tomatoes and ricotta. Sprinkle each layer with some salt and pepper.

Step: 8/8

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.