Pancakes With Ricotta & Mandarin

Step 1: Combine flour, puffed rice cereal and half the sugar in a bowl, make a well in the centre.

Step 2: Whisk milk and eggs in a jug and pour into flour mixture and mix together.

Step 3: Heat a non-stick frying pan over moderate heat and brush pan with some of the butter.

Step 4: For each pancake pour 1/4 cup measures of batter into pan, let it spread slightly and cook for 1 minute or until bubbles appear on surface and pancake is golden brown underneath and then turn and cook for a further minute or until golden brown and cooked.

Step 5: Transfer to a heatproof plate cover with foil to keep warm and repeat with remaining mixture to make 12 pancakes, brushing pan with remaining butter between batches.

Step 6: Meanwhile to make mandarin syrup, combine, remaining sugar and the water in a saucepan over low heat and cook, stirring until sugar dissolves and then increase heat, bring to the boil and boil gently, uncovered, for 5 minutes or until slightly syrupy.

Step 7: Remove from heat and stir in half the mandarin segments and stand for 5 minutes and using a slotted spoon to transfer mandarin segment to a plate, reserving syrup.

Step 8: Place 2 tablespoons of the reserved syrup in a frying pan over moderate heat and add remaining mandarin segments and cook stirring occasionally for 2 minutes or until caramelised and then remove from heat.

Step 9: Combine ricotta, zest and extra sugar in a bowl.

Step 10: Place 1 pancake on a serving plate and spread with ricotta mixture (about 1 heaped tablespoon) and then top mandarin segments and repeat twice more, finishing with mandarin.

Step 11: Make 3 more stacks and drizzle with mandarin syrup to serve.