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 Wings - 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)

    $2.99 ea
     
     

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

    $4.49 ea