Ricotta Pancakes With Berries & Coconut Yoghurt
Makes 10
Calories 2079
Ingredients
- 2 cups self-raising flour
- 2 tsp bicarbonate of soda
- 1.5 tbsp caster sugar
- pinch sea salt
- 250 g ricotta cheese full fat
- 1.5 cups milk full fat
- 1 tbsp vanilla extract
- 2 eggs lightly beaten
- 50 g butter melted, plus extra for frying
- extra virgin olive oil for frying
- coconut yoghurt
- fresh berries
- mint leaves
- honey or pure maple syrup
Instructions
- Sift the flour, bicarbonate of soda, sugar and salt into a bowl.2 cups self-raising flour, 2 tsp bicarbonate of soda, 1.5 tbsp caster sugar, pinch sea salt
- In another bowl, combine all the wet ingredients – ricotta, milk, vanilla extract, beaten egg, melted butter – and mix well. Make a well in the centre of the dry ingredients and gradually whisk in the wet ingredients little by little until a smooth batter is formed.250 g ricotta cheese, 1.5 cups milk, 1 tbsp vanilla extract, 2 eggs, 50 g butter
- Heat a heavy based, non-stick frying pan and add a teaspoon of butter to the pan, along with a drizzle of olive oil (this will ensure the butter doesn’t burn). Add two ladles of pancake batter to the pan. Cook for about 4 minutes or until you see bubbles appearing, then flip over and cook for another 3 minutes. Set aside and continue with the rest of the batter.50 g butter, extra virgin olive oil
- Let the pancakes cool a little before serving, so that the yoghurt doesn’t melt. Layer each pancake with a tablespoon of coconut yoghurt until you get to the top (you can do every second layer if you don’t want too much yoghurt). At the top, place a dollop of coconut yoghurt in the centre and top with some fresh berries, mint leaves and a drizzle of honey or maple syrup. Mum will love them!coconut yoghurt, fresh berries, mint leaves, honey