JAZZ™ Apples - Now in season

CROC EGG™ Plum and Ricotta Pancake Stack

  • Servings

    Makes 4 servings


  • 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


  • 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


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