JAZZ™ Apples - Now in season

Croc Eggs Plum & Ricotta Pancake Stack

  • 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.

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