Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 16 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
16
- 2 cups self-raising flour
- 1tablespoons caster sugar
- 1 1/2 cups Woolworths milk
- 3 eggs, lightly beaten
- 50grams unsalted butter, melted
- 500grams cherries, pitted, halved
- 1/4 punnet thyme sprigs, plus extra leaves reserved
- 2tablespoons balsamic vinegar
- 375grams Woolworths smooth ricotta
Description
Filled with smooth ricotta, balsamic cherry compote and thyme, these scrumptious taco pancakes will make your next brunch the talk of the town.
Method
Step 1 of 3
To make batter, sift flour in a large bowl. Stir in sugar. Make a well in the centre. Add milk and eggs. Whisk until combined and smooth. Heat a large frying pan over medium heat. Brush with a little butter, then pour 2 tbs batter into pan, carefully spreading to form a 10cm-round. Repeat to make another 2 pancakes. Cook for about 2 minutes or until bubbles appear. Flip and cook for a further 1 minute or until golden underneath. Remove and cover with foil to keep warm. Repeat with remaining batter, brushing pan with butter when necessary, to make 16 pancakes in total.
Step 2 of 3
Meanwhile, place cherries, thyme and vinegar in a medium frying pan over medium heat. Bring to boil. Reduce heat to medium and cook, stirring occasionally for about 5 minutes, or until thickened slightly. Remove from heat. Cool slightly.
Step 3 of 3
To serve, shape warm pancakes into a taco, leaning one against the other. Allow to cool. Spoon in ricotta and cherries. Garnish with reserved thyme.
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