Ricotta Pancakes with Fresh Fruit


  • 2 eggs
  • 1 tablespoon caster (superfine) sugar
  • 4 tablespoons ricotta (about 80 g)
  • 2 tablespoons milk
  • 1/2 cup (75 g) self-raising flour
  • Butter, for pan-frying
  • 1/2 banana, sliced
  • 4 strawberries, sliced
  • 1 tablespoon roughly chopped walnuts
  • 2 tablespoons natural (plain) yoghurt
  • 1 tablespoon warmed honey


  1. In a bowl, whisk the eggs, sugar, ricotta and milk until well combined. Add the sifted flour and stir until well combined.
  2. Melt some butter in a large non-stick frying pan over medium heat. Put three spoonfuls of mixture into separate circles of about 10 cm (4 inches) each, into the pan. Cook the pancakes for 2 minutes, or until small bubbles appear on the surface. Turn over and cook the other side for 1–2 minutes, or until cooked and golden. Repeat for second batch.
  3. Serve the pancakes warm, with the banana, strawberries and walnuts, topped with the yoghurt and drizzled with honey.

Serves 2 (Makes 6 pancakes)
Preparation: 10 minutes
Cooking: 5–10 minutes


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