- 2 cups smooth ricotta
- 1 cup milk
- 3 free range eggs
- 2 tbs caster sugar
- 1 tsp vanilla extract
- 11/2 cups self-raising flour
- 20g butter, melted
- 2 yellow peaches, destoned, quartered
- 1/2 cup maple syrup
1. Whisk half the ricotta, milk, eggs, sugar and vanilla extract in a bowl until combined. Place flour in a large bowl and make a well in the centre. Gradually add ricotta mixture, whisking until combined.
2. Heat a large non-stick frying pan over medium heat. Brush pan with a little butter to grease. Add 1/4 cup batter for each pancake to pan, two at a time, spreading to 11cm wide. Cook for 2 minutes or until small bubbles appear on the surface. Flip and cook for a further 1 minute or until golden and cooked through. Transfer to a plate and cover to keep warm. Wipe pan clean, regrease with butter and repeat with remaining batter to make 16 pancakes.
3. Cut peach quarters into 4 wedges. Add syrup to pan and bring to a simmer over medium heat. Add peaches and cook for 5 minutes or until softened. Stack 4 pancakes on each plate, layering with remaining ricotta and peaches.
When making pancakes, wiping the pan clean with paper towel before regreasing stops the butter burning and discolouring the pancakes.
If anyone in your family has an oral sensory challenge, the ricotta could be problematical. Try creamed cottage cheese instead.
Amount Per Serving Calories 1066Total Fat 20gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 8gCholesterol 193mgSodium 2295mgCarbohydrates 179gFiber 6gSugar 39gProtein 39g