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Cheese recipes
Ricotta pancakes with fig jam and cream
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Cooking time
Less than 15 minutes
Serves
8
Type
Pancake
Easy
Cake
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Photography: Richard Mortimer
Ingredients
Makes 10
Prep time 10 minutes
Cooking time 15 minutes
1 cup (200g) ricotta
2 tablespoons caster sugar
1 egg, lightly beaten
1 cup (250ml) milk
1 cup (150g) self-raising flour
20g butter, melted
double thick cream, fig jam, to serve
Preparation method
1. Whisk ricotta, sugar and egg together in a bowl. Whisk in milk then
flour.
2. Brush a non-stick frying pan with a little butter and heat on medium. In batches, cook ¼cup measures of batter for 2 minutes each side, until golden. Stack on a plate and keep warm. Wipe pan with paper towel between batches, brush with more butter and cook remaining batter.
3. Serve warm pancakes with dollops of thick cream and fig jam.
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