1 cup wholemeal self-raising flour
1 tsp bi-carb soda
2 Tbsp honey
125g fresh ricotta
1 cup milk
1 egg, whisked
25g butter, melted
½ lemon, juiced
Butter, for pan
Add flour, bi-carb soda, salt to a bowl & stir through.
In a separate bowl combine ricotta, milk, egg, butter, honey & lemon juice. Mix well.
Gradually stir wet mixture into dry mixture until smooth & well combined.
Heat some butter on low heat, before adding ¼ of the mixture to make 1 large pancake. Cook for 3 minutes or until bubbles appear on the surface, before flipping over & cooking the second side for an additional 2 minutes. Remove from pan & place on plate. Continue until all mixture is used up.
Serve with Greek yoghurt, sliced fruit & chopped nuts.