Name: Ricotta pancakes
Cook time: 20 min
Total time: 20 min
Ingredients: 250 gram ricotta cheese; 3 59g eggs; 1 tablespoon caster sugar; 1 teaspoon vanilla essence; 1 cup milk; 1 cup self-raising flour; maple syrup, fruit of choice, to serve

Ricotta pancakes

Serve up these simple, fluffy ricotta pancakes with sliced fresh fruit and a drizzle of syrup for a delightful brunch for your loved ones this weekend.

Ingredients

250 gram ricotta cheese

3 59g eggs

1 tablespoon caster sugar

1 teaspoon vanilla essence

1 cup milk

1 cup self-raising flour

maple syrup, fruit of choice, to serve

Method

1.Place ricotta, eggs, sugar and vanilla essence in a large bowl and beat with a wire whisk until mixture is smooth, then whisk in milk.

2.Sift flour into a large bowl. Make a well in the centre and gradually beat in ricotta mixture to form a smooth batter. You can add a little extra milk if batter is too thick.

3.Pour ¼ cup of the batter into a heated, greased frypan; cook until bubbles form on surface of the batter, then turn pancake and cook until the other side is golden. Remove pancake from pan and keep warm. Repeat process with remaining batter, re-greasing frypan as necessary.

4.Serve pancakes warm with maple syrup and fruit of your choice.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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