Need something special to whip up for breakfast? This ricotta pancakes recipe are a little bit more decadent than the normal variety, perfect for special occasions like Mother’s Day.
Ingredients
Salted Caramel Pear:
2 Firm Pears Juice of 1 Lemon 6 Teaspoons (heaped) Brown Sugar 30g Butter 2 teaspoons Sour Cream Sprinkling of good quality Salt Flakes
For The Ricotta Pancakes:
250g Ricotta Cheese 2 Eggs, separated 125ml Skimmed Milk 100g Plain Flour 1 teaspoon Baking Powder Pinch of Salt Butter for frying
The How To:
Firstly, slice your pear and place into the lemon juice (cut side down) to stop the oxidisation;
Place your butter & brown sugar into a small frypan on a low heat. Melt until the sugar has dissolved;
Add your sour cream and gently stir to incorporate;
Place your pears, cut side down into the pan and cook for approximately 10 mins (move them around gently as they will soften).
To make your Pancakes, combine the ricotta, milk and egg yolks in a bowl and mix until well combined;
Next, add your flour, baking powder and salt and gently mix through;
Whip your egg whites until nice and foamy and carefully fold through the mixture
Heat a little butter in a frypan on a medium heat and cook your Pancakes for approx 1 minute or so per side. You want them to be golden brown, light and fluffy.
Plate up your hot Pancakes topped with slices of pear and drizzle over a little extra of the caramel sauce. Sprinkle the Caramel Pears with your salt flakes to serve.
Honey, You Baked! is Danni & Mel, two friends and mummies who used to work, cook and play together in Sydney. Now Mel has moved home to Tasmania and the girls spend time blogging about Baking, Making, Books, Babies and just about everything else in between! Drop them a line on facebook or twitter, they would love to hear from you!
