In a large bowl, whisk the flour baking powder, sugar and a pinch of salt together. In a large jug whisk eggs, milk, butter and vanilla, if using. Make a well in the centre of the dry ingredients and whisk in milk mixture to make a smooth batter
Heat a large, lightly greased non-stick frying pan over medium heat. Working in batches of 3, pour ¼ cups of batter into the pan. Cook pancakes for 1-2 minutes, until bubbles break on the surface and underside is golden brown. Flip over and cook for 1 minute
Spread the pancakes with ricotta and top with rocket, roast cherry tomatoes and drizzle with the balsamic.
