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Ricotta Pancakes with Mascarpone Cream and Berries

These pancakes are creamy, light and fluffy.
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Servings: 4
Ingredients Method

Ingredients
  

Pancakes
  • 1 cup self-raising flour
  • ¼ tsp bicarbonate soda
  • pinch of salt
  • ¼ cup sugar
  • 1 egg, lightly whisked
  • ½ cup fresh ricotta, drained
  • ¾ cup milk
  • ½ tsp vanilla extract
  • 1 tsp white vinegar
  • 25 g butter, melted
  • butter, chopped, extra - for cooking
Mascarpone Cream
  • 250 g Mascarpone cheese
  • 1 tbsp finely grated lemon rind
  • 2 tsp sugar
  • ¼ tsp vanilla extract
To serve
  • Fresh berries
  • Icing sugar, for dusting

Method
 

Make the Pancakes
  1. Put the flour, bicarbonate soda, salt and sugar in a bowl and mix to combine.
  2. Put the whisked egg, ricotta, milk, vanilla, vinegar and melted butter into another bowl and mix to combine.
  3. Make a well in the center of the dry mix and pour in the wet mix. Mix to combine.
  4. Set aside to rest for 30 minutes.
  5. Add a little butter to a non-stick frypan over medium heat and melt to lightly coat the surface.
  6. Drop heaped tablespoons of pancake batter into the pan, allowing room between each one. You can make these as big or small as you like. Cook on one side until bubbles come to the surface, flip and cook on the other side for another minute before removing from the pan.
  7. Continue until all the batter is cooked.
  8. Serve with Mascarpone Cream, fresh berries and a dusting of icing sugar.
Mascarpone Cream
  1. Combine the mascarpone, rind, sugar and vanilla and whisk until smooth.