Ricotta and buttermilk pancakes

(BASIC BATTER)

Makes approx 20 

• 2 cups plain flour
• 3 tsps baking powder
• ½ cup castor sugar
• 2 eggs
• 1 cup soft ricotta
• 1½ cups buttermilk
• 70g butter, melted

Method:

Place the flour, baking powder and sugar in a bowl. Whisk together.
In a separate bowl, whisk together the eggs, ricotta, buttermilk and butter 
then lightly mix through the flour until the batter is smooth. The mixture 
should be the consistency of thick cream, adjust with a splash of milk if required.
Leave the batter to sit at room temperature for 20 minutes. This will give you 
a lighter pancake.
Cook small amounts of the batter in a lightly greased non-stick fry pan over medium heat.
Allow to cook until bubbles appear on the surface, then flip using a spatula. 
Serve warm with your favourite toppings.

Twist #1

Spring onion pancakes, with bacon, eggs and maple syrup

Using the basic batter add three finely chopped spring onions. Season with salt and pepper.
Proceed as in the directions listed. 
Serve with crispy bacon and a soft fried egg, drizzled with maple syrup.

Twist #2

Tropical fruit and yoghurt pancakes

Make the ricotta and buttermilk pancakes as per the recipe.
Serve with diced mango, sliced banana, vanilla yoghurt and drizzle with passionfruit pulp.
Garnish with mint leaves.

Twist #3

Chocolate pancakes with ganache and marshmallows

Using the basic batter add 4 tbsp cocoa to the dry ingredients. Proceed as in the directions listed.
To serve, make a hot chocolate ganache: bring ½ cup cream to 
the boil in a saucepan, remove from the heat, add 150gm chocolate buttons and allow to sit until melted.
Stir with a wooden spoon till 
smooth and glossy.
Pour over a stack of chocolate pancakes and allow the kids (big and small) to decorate with extra chocolate chips and mini marshmallows.