• Servings

  Makes 4 servings

INGREDIENTS

• 1 cup plain flour
• 1 tsp baking powder
• pinch sea salt
• 1 cup full cream milk
• 2 tbsp natural yoghurt
• 1 egg, beaten
• Oil for frying pancakes
• 1 cup Ricotta
• 1 plum, pureed (to make 2 Tbsp)
• 1/2 tbsp castor sugar
• 1/2 tsp cinnamon
• 3 CROC EGG™ plums, finely sliced
• Golden syrup, to serve

METHOD

• Firstly, make the pancake batter, place the flour, baking powder and salt in a large mixing bowl, stir to combine, to make a well at the bottom
• Blend the milk, yoghurt and egg in another bowl with a whisk, then pour slowly into flour mix, stirring gently with a wooden spoon as you pour to avoid lumps
• Cover; allow to stand for 30 minutes in the refrigerator
• Meanwhile prepare the ricotta filling by mixing all the ricotta filling ingredients together in a mixing bowl. Cover and set aside in the refrigerator
• Now prepare a pancake pan and heat really well with a little oil, when hot pour in a 1/3 cup of the batter or desired size and cook for 3 minutes or so on each side until golden
• Keep warm until ready to serve
• Place a pancake on each serving plate and top with ricotta filling and slices of fresh plums
• Finish off with a drizzle of golden syrup. Repeat to make the pancake stack