Ricotta Pancakes with Fresh Fruit and Yoghurt

Ricotta Pancakes with Fresh Fruit and Yoghurt

Keep your little ones happy with this healthy ricotta pancake recipe.

Suitable for children 12 months and older.
Makes 6 large or 8 medium pancakes.

Ingredients


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

Method


In a bowl mix the ricotta, milk and egg with a whisk or fork until smooth.
Sift the self-raising flour, bicarb 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.
Heat a large heavy based, non-stick frying pan, and add the extra virgin olive oil and butter.
Pour in 1/3 cup of batter into the pan to form a large pancake.
Cook the pancake over a medium heat for 3 minutes until bubbles appear on the surface, then flip the pancake over and cook for an additional 1-2 minutes.
Keep warm while cooking the remaining pancakes. Serve hot with a spoonful of yoghurt and sliced fruit such as bananas, strawberries or kiwifruit and some maple syrup.

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