Plum and Ricotta Pancake Stacks

 

INGREDIENTS

Pancake batter:
Topping:

METHOD

  1. Firstly, make the pancake batter, place the flour, baking powder and salt in a large mixing bowl, stir to combine, t make a well at the bottom.
  2. Blend the milk, yoghurt and egg in another bowl with a whisk, then pour slowly into flour mix, stirring gently with a wooden spoon as you pour to avoid lumps.
  3. Cover; allow to stand for 30 minutes in the refrigerator.
  4. Meanwhile prepare the ricotta filling by mixing all the ricotta filling ingredients together in a mixing bowl.  Cover and set aside in the refrigerator.
  5. Now prepare a pancake pan and heat really well with a little butter, when hot pour in a 1/3 cup of the batter or desired size and cook for 3 minutes or so on each side until golden. 
  6. Keep warm until ready to serve.
  7. Place a pancake on each serving plate and top with ricotta filling and slices of fresh plums.  Finish off with a drizzle of golden syrup.  Repeat to make the pancake stack.

    Recipe by Fiona Louise, courtesy of the MONTAGUE tree.

    Ingredients for Plum and Ricotta Pancake Stacks

    White Wing Plain Flour 1kg

    $3.29 ea
     

    Wards Baking Powder 125g

    $2.69 ea
     

    Maldon - Sea Salt Flakes (240g)

    $9.49 ea
     

    Made by Cow - Cold Pressed Raw Milk (750ml)

    $4.99 ea
     
     

    Pirovic - Eggs Free Range (12eggs, 660g)

    $4.49 ea
     

    Pepe Saya - Butter Salted (225g)

    $8.49 ea
     

    Ricotta - Harris Farm Cheese (360g)

    $5.29 ea
     

    Golden Shore Caster Sugar (1kg)

    $2.59 ea
     

    Spice & Co (75g) Cinnamon Ground

    $2.99 ea
     

    Canadas Best - Syrup Pancake (250mL)

    $7.49 ea
     

    Teff Tribe Pancake Mix 350g

    $10.49 ea
     

    Fudgey Teff Cacao Brownies Mix 320g

    $10.49 ea
     
     
     
     
     

    Made by Cow - Cold Pressed Raw Milk (1.5L)

    $6.99 ea