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

    White Wings Plain Flour 1kg

    $2.99 ea

    McKenzie's Baking Powder 125g

    $2.85 ea

    Maldon Sea Salt Flakes 240g

    $7.99 ea