There’s so much to get excited about in the lead up to summer – days on the beach, finding the perfect bikini, Sunday sessions at your favourite bar, shopping the latest fashion trends, and of course whipping up some delicious brunches.
Sunday’s at my house are all about jazz, coffee, mimosas and ricotta pancakes.
Here’s my favourite ricotta pancake recipe – these are always a hit and I certainly hope they will become a favourite in your home…
Serving – Approx 21 depending on size
Ingredients:
- 1/2 kg Ricotta
- 1 egg
- 3 tsp brown sugar
- 1/3 tsp vanilla powder
- 2 tbs flour (white, wholemeal, almond – it all works so depending on what you prefer)
- Extra flower for assembling
- 2-3 tbs oil (Rice, olive, coconut – again all works just depending on preference)
To serve:
- 1 poached pear
- 1 punnet of strawberries
- 1 punnet of blueberries
- Sour cream
- 2 tbs desiccated coconut
Method:
Peel 2 pears, pop them into a small pot and add boiling water (approx. half full) – to make it a little special throw in a cinnamon stick.
Keep the pears on low heat while preparing your pancakes.
Combine the ricotta, egg and sugar into a bowl and fold in with a fork, add the vanilla dust and continue folding in with folk until the mixture is combined together. .
Once all the ingredients are combines, add the flour and mix in with a spoon.
Spread the remainder of the flour onto a large chopping board.
Take a tablespoon of the mixture and roll it out in
Cut into medium portions and roll each portion into a ball.
Flatten each ball to make mini pancakes.
Heat the pan.
Once the first batch is ready to cook, add oil and bring pan to medium heat.
Cook for roughly 2-3 minutes on each side – or until golden brown, 9 pancakes per batch.
Have a plate ready with kitchen paper to soak up any extra oil before serving.
Turn off the pot with the pears, use small tongs to take the pears out of the water and place aside.
To serve add your favourites berries, along with some sour cream, sprinkle the desiccated coconut and drizzle with a little honey or maple syrup.
Pop the warm poached pear next to the pancakes – and ENJOY!
