Pancakes With Ricotta Topping

• serves 10

• Preparation time: 5

• Cooking time: 30

Ingredients

1 1/2 cups milk
2 eggs
2 cups plain flour
2 tsps baking powder
2 tblsps caster sugar
50g butter or margarine
2 bananas, thinly sliced
Extra honey, to serve
Ricotta topping:
250g tub ricotta cheese
1 tblsp honey
1/4 cup icing sugar mixture

Method

1 Place milk and eggs in a medium jug. Whisk to combine. Sift flour, baking powder and sugar into a large bowl. Stir to combine. Make a well in centre of flour mixture. Add milk mixture. Whisk until smooth.


2 To cook pancakes, melt a little of the butter in a non-stick frying pan over medium heat. Cooking one pancake at a time, pour 1/3 cup of batter into pan. Cook for 2 minutes, or until bubbles appear on surface. Turn over and cook for a further minute. Remove and repeat with remaining batter to make 10 pancakes.


3 As pancakes are ready, transfer to an oven tray lined with baking paper. Cover with foil and keep warm in a very slow oven (120C).


4 To make ricotta topping, stir all ingredients together in a bowl.


5 Serve pancakes with ricotta topping and sliced bananas. Drizzle with extra honey.

Notes