RICOTTA PANKCAKES WITH YOGHURT BANNANA AND HONEY

Ingredients:

• 2 cups  self-raising flour
• 2 teaspoonsbicarb of soda
• 1/8 teaspoon of salt
• 4 tablespoons  caster sugar
• 1 cup fresh ricotta
• 2 cups skim milk
• 50g unsalted butter, melted
• 1 lemon, rind grated, juiced
• Oil spray, to fry
• Sliced bananas, yoghurt and honey, to serve

Equipment

• Bowls
• Measuring cups and spoons
• Wooden spoon
• Whisk
• Grater
• Juicer
• Egg flip
• Boards

Method

1. Sift the flour, soda and salt into a bowl.
2. Stir in sugar.
3. Melt the butter in a microwave safe bowl (adult supervision required)
4. Grate the rind off the lemon and juice it (adult supervision required)
5. In a separate bowl, combine the ricotta, milk, melted butter, lemon rind and juice, beating well until smooth.
6. Gradually whisk the wet ingredients into the dry ingredients to form a smooth batter.
7. Turn on the electric frypan (adult job) and spray with cooking spray.
8. Pour in 1/4 cup batter to form the
9. Cook 4 pancakes at a time over medium heat for 3 minutes until bubbles appear over the surface, then flip over and cook for 1-2 minutes (adult supervision).
10. Note the pancakes do expand so do not place them too close to one another.
11.  Serve hot with a spoonful of yoghurt, banana slices and some honey.