Ricotta Pancakes with Berries and Cream
Method
- In a medium bowl, whisk together the ricotta, sugar and egg until well combined. Stir in the milk, followed by the flour, and mix well until everything is incorporated.
- Place a medium sized non-stick fry pan over a medium heat. Lightly brush the fry pan with a small amount of the melted butter. Add 1/4 cup of the batter to the pan and cook for 2-3 minutes or until bubbles appear on the surface. Flip the pancake over using a metal spatula and cook for another minute or until golden. Place the pancake onto a plate and cover with a clean tea towel. Repeat with the remaining batter, being sure to brush the pan with a small amount of butter each time.
- Serve the pancakes warm with the whipped cream, berries and a drizzle of maple syrup.
