CROC EGG™ Plum and Ricotta Pancake Stack
- 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
Credit: Lorin Michel Peters
@LorinMichel
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Serves
8
Prep Time
10 mins
Cooking Time
50 mins