Pancakes with ricotta, honey and figs
American style fluffy pancakes are always a welcome treat, but rather than cover them in syrup and butter, why not try our idea of using figs and ricotta. Healthier, and quite possibly even tastier.
Method (serves 6)
- Put the baking powder, flour, salt and caster sugar into a large bowl.
- In a jug, lightly whisk together the milk and egg, then whisk in the melted butter.
- Pour the milk mixture into the flour mixture and beat until you have a nice smooth batter, then let it stand for a few minutes.
- Heat a non-stick frying pan over a medium heat and add a knob of butter.
- When it's melted, add a ladle of batter. It should be nice and thick – when it’s cooked it will be light and airy.
- Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm thick.
- Repeat until all the batter is used up.
- Keep the cooked pancakes in a warm oven while you are cooking the rest.
- Serve stacked up with ricotta and figs between each pancake, and then drizzle the stack with honey.
- 135g Plain flour
- 1 tsp Baking powder
- ½ tsp Salt
- 2 tbsp Caster sugar
- 130ml Milk
- 1 Large egg
- 2 tbsp Butter
- 4 Figs
- 200g Ricotta
- 2 tbsp Honey