RICOTTA PANCAKES

(SERVES 4)

 

1 cup wholemeal self-raising flour

1 tsp bi-carb soda

Pinch salt

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.