Honey & Ricotta Pancakes
Recipe: #23939
June 03, 2016
Categories: Breakfast, Desserts, Snacks, Cheese, Baby Shower, Birthday Brunch, Picnic, Vegetarian, Milk, Butter/Margarine, Kosher Dairy, more
"From one of our national supermarkets and their monthly magazine and their addition booklet on Australian Masterchef recipes."
Ingredients
Nutritional
- Serving Size: 1 (65.2 g)
- Calories 144.8
- Total Fat - 6.8 g
- Saturated Fat - 4 g
- Cholesterol - 43.2 mg
- Sodium - 319.8 mg
- Total Carbohydrate - 14.9 g
- Dietary Fiber - 0.9 g
- Sugars - 3.4 g
- Protein - 6.3 g
- Calcium - 175.8 mg
- Iron - 0.7 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Use an electric mixer to beat ricotta, honey and egg in a bowl until well combined and then stir in the milk.
Step 2
Sift over the flour and salt and stir to combine.
Step 3
Heat a non-stick frying pan over medium heat and brush with melted butter and drop two 1/4 cup (60ml) of batter into pan, allowing room for spreading to form two discs.
Step 4
Cook for 2 minutes or until bubbles rise to the surface and pancakes are golden underneath and then turn and cook for a further 1 to 2 minutes or until just cooked and transfer to a plate, cover with foil to keep warm and repeat 3 more times with the remaining batter, wiping pan clean and brushing with melted butter between batches.
Step 5
Serve pancakes with extra honey and top with ice-cream or cream if desired or my favourite way is to butter the pancake and spread a little honey or golden syrup on and eat.
Tips
No special items needed.