Ricotta Pancakes with Fresh Fruit and Yoghurt

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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