Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 1/2 cup self-raising flour
- 1 cup milk
- 20grams butter, melted
- 1teaspoons vanilla extract
- 2 yellow peaches, quartered
- 1/2 cup maple syrup
- 2 cup smooth ricotta
- 3 free range eggs
- 2tablespoons caster sugar
Nutrition per serving
2950kJ / 705Cal
2950 Kilojoules or 705 Calories
34% of daily energy intake*
Protein
24.4grams
Fat
25.0grams
Carbs
95.5grams
Sugars
56.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Weekends are made for pancakes. Top these fluffy ricotta pancakes with caramelised yellow peaches, and everyone will be back for seconds.
Method
Step 1 of 3
Whisk half the ricotta, milk, eggs, sugar and vanilla extract in a bowl until combined. Place flour in a large bowl and make a well in the centre. Gradually add ricotta mixture, whisking until combined.
Step 2 of 3
Heat a large non-stick frying pan over medium heat. Brush pan with a little butter to grease. Add 1/4 cup batter for each pancake to pan, two at a time, spreading to 11cm wide. Cook for 2 minutes or until small bubbles appear on the surface. Flip and cook for a further 1 minute or until golden and cooked through. Transfer to a plate and cover to keep warm. Wipe pan clean, regrease with butter and repeat with remaining batter to make 16 pancakes.
Step 3 of 3
Cut peach quarters into 4 wedges. Add syrup to pan and bring to a simmer over medium heat. Add peaches and cook for 5 minutes or until softened. Stack 4 pancakes on each plate, layering with remaining ricotta and peaches.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.