Pancake Day

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!

Enjoy x

Ricotta pancakes

2014-03-04 16:12:48

Serves 4

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Ingredients

1. 200g ricotta
2. 1 egg
3. ¼ cup caster sugar
4. 1 cup milk
5. 1 cup self raising flour
6. 1 tsp bicarbonate soda
7. pinch of salt
8. 20g butter, melted
9. mixed berries (or sliced banana), to serve
10. Greek yoghurt (or whipped cream), to serve
11. maple syrup (or honey), to serve

Instructions

1. Using a hand whisk, combine the ricotta, egg and sugar.
2. Gradually add the milk, flour, bicarbonate soda and salt and whisk until all the ingredients are well combined and form a smooth batter.
3. Using a small amount of the melted butter, lightly grease a frying pan, and heat over a medium heat.
4. 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.
5. 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).
6. Serve with fresh fruit, yoghurt and maple syrup.

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