Plum and Ricotta Pancake Stacks



Pancake batter:


  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

    McKenzie's Baking Powder 125g

    $2.85 ea

    Maldon Sea Salt Flakes 240g

    $7.99 ea

    Pirovic Free Range Eggs x12 660g

    $5.99 ea

    Harris Farm Ricotta Cheese 360g

    $4.99 ea