RICOTTA PANCAKES WITH YOGHURT BANANA AND HONEY

Makes approximately 28 small pancakes

 

                                                       

Ingredients –          2 cups  self-raising flour –          1 teaspoonbicarb 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 –          Measuring jug –          Wooden spoon –          Whisk –          Grater –          Juicer –          Egg flip –          Frypan –          Chopping Board –          Knife – Kiddies Food Kutter

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 mediu/high heat for 3 minutes or 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.