Ricotta pancakes with fresh berries and natural yoghurt. These would also be great with lemon juice, or maple syrup, substitute with ice cream and it make a yummy desert!
When making pancakes, double the mixture as it keeps well enough for a few days. I whisked together 2 cups self raising flour, 1/3 cup sugar, 1/4 tsp baking powder and two eggs, then I folded in 1/2 kilo of fresh ricotta cheese. Let the batter rest for about ten minutes then pour required size into a buttered pan. I like more of a savoury spin on my pancakes while my other half would eat dessert three times a day so here's how to keep everyone happy.
I made a slightly larger one, actually it was huge now that I look at the picture, topped it with grilled bacon, tomato and basil. I like a drizzle of thick balsamic glaze, I use Mazzetti but any of the other good quality glazes will work just as well.
For those who like dessert for breakfast, smaller ones are ideal, topped with a drizzle of honey, raspberries and served with some natural yoghurt.
Tips on cooking pancakes. Let the mixture rest for about ten minutes. Heat your pan first, add butter then remove excess with kitchen paper, this stops the batter from sticking. Be patient, remember cooking is 90% patience, don't be tempted to flip your pancakes until small bubbles appear on the top then over they can go. Think of the variations you can come up with, use a tasty cheese, make them thinner, fill them with spaghetti sauce, roll them up add a salad and there's a quick lunch.