Today’s not just any day of the week, it’s Pancake Day! The one day in the year when you’ve a legitimate excuse to eat pancakes for breakfast, lunch and/or tea.
Somehow I forgot this small snippet of information when I woke this morning, so missed out on pancakes for breakfast, but managed to whip up a batch for lunch instead.
While I was tempted to try some savoury pancakes like these or these, in the end I opted for a tried and tested favourite – these delicious Ricotta pancakes. In case you haven’t indulged in any today there’s still time, so get cooking!
- 200g ricotta
- 1 egg
- ¼ cup caster sugar
- 1 cup milk
- 1 cup self raising flour
- 1 tsp bicarbonate soda
- pinch of salt
- 20g butter, melted
- mixed berries (or sliced banana), to serve
- Greek yoghurt (or whipped cream), to serve
- maple syrup (or honey), to serve
- Using a hand whisk, combine the ricotta, egg and sugar.
- Gradually add the milk, flour, bicarbonate soda and salt and whisk until all the ingredients are well combined and form a smooth batter.
- Using a small amount of the melted butter, lightly grease a frying pan, and heat over a medium heat.
- When the pan is hot, pour in enough batter to make a 12 cm pancake. Depending on your fry pan, you should be able to cook the pancakes in batches of 2 pancakes at a time.
- Cook until small bubbles appear on the entire surface of the pancake, then flip and cook on the other side until golden for approximately the same amount of time (roughly 2 minutes per side).
- Serve with fresh fruit, yoghurt and maple syrup.