Ricotta Pancakes With Fresh Fruit And Yoghurt

INGREDIENTS

• Makes 6 large or 8 medium pancakes
• 1 cup (150g) self-raising flour
• 1 teaspoon bicarb of soda
• Pinch of salt
• 2 tablespoons (40g) sugar
• ~170g fresh ricotta
• 1 cup (250ml) milk
• 1 egg, beaten
• 25g butter, melted
• Extra virgin olive oil, to fry
• Butter, to fry
• Sliced fruit, to serve
• Yoghurt, to serve
• Maple syrup, to serve

METHOD

1. In a bowl mix the ricotta, milk and egg with a whisk or fork until smooth.
2. Sift the flour, soda and salt into a bowl and stir in sugar and melted butter, beating well until smooth. Gradually whisk the ricotta mixture into the dry ingredients to form a smooth batter.
3. Heat a large heavy based, non-stick frying pan, and add a little extra virgin olive oil and butter and pour in 1/3 cup batter to form a large pancake.
4. Cook over medium heat for 3 minutes until bubbles appear over the surface, then flip over and cook for 1-2 minutes.
5. Keep warm while, cooking the remaining pancakes. Serve hot with a spoonful of yoghurt and sliced fruit such as bananas, strawberries or kiwifruit slices and some maple syrup.