• Servings

  4 pancakes

• Prepration Time

  10 mins

• Cook Time

  25 mins

INGREDIENTS

• 225 g plain flour (1¾ cups)
• 1 tsp baking powder
• pinch sea salt
• 300 ml full cream milk (1¼ cups)
• 2 tbsp natural yoghurt
• 1 egg beaten
• oil for frying pancakes
• 250 g ricotta (1 cup)
• 1 plum pureed (to make 2 tbsp)
• ½ tbsp castor sugar
• ½ tsp cinnamon
• 3 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, 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.