Honey & Ricotta Pancakes

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.