Pancakes With Ricotta Filling -

Pancakes With Ricotta Filling

Low chemical, contains egg, dairy and gluten, free of nut and soy.

Ingredients

150 g (1 cup) plain (all-purpose) flour
2 teaspoons baking powder
1 egg
1 tablespoon canola oil
310-375 ml (1¼ - 1½ cups) milk
Extra canola oil, for greasing
Pure icing (confectioners') sugar, for dusting

RICOTTA FILLING

200 g (7 oz) ricotta cheese or cottage cheese, pushed through a sieve
1½ tablespoons pure maple
Syrup or golden syrup

Details

Preparation time: 10 minutes
Cooking time: 20 minutes
Makes: 10

Method

Sift the flour and baking powder into a bowl and make a well in the centre. Mix together the egg, oil and 310 ml (1¼ cups) of the milk, then add to the dry ingredients. Stir well until the batter is smooth and reaches the consistency of thin cream, adding the rest of the milk as necessary. Strain the batter into a vessel with a pouring lip.

Lightly brush a 20 cm (8 in) frying pan with oil and heat over medium heat. Pour in just enough batter to thinly cover the bottom of the pan. When the top of the pancake begins to set, use a spatula to turn it over. After browning the second side, transfer to a plate. Repeat with the remaining batter, greasing the pan between batches.

For the filling, put the ricotta cheese and maple syrup into a small bowl and mix together with a spoon.

Use about a tablespoon of filling in the centre of each pancake. Roll up or fold into quarters and serve dusted with a little icing sugar.

HINT:- If you'd prefer, you can serve these pancakes with peeled and sliced pears and maple syrup or just with a drizzle of golden syrup. We've served ours with maple syrup.

Related food category:

• Breakfast