Make your breakfast menu something special with this refreshing dish that combines creamy savoury pancakes and Galbani ricotta with naturally sweet fruit.
3 cups self-raising flour
3 tsp bicarb soda
6 tbsp caster sugar
375g Galbani Professionale Ricotta 1.8kg
3 cups milk
3 eggs
6 fresh peaches
¾ cup honey
75g butter, melted
1 big handful of fresh mint leaves
Oil spray to fry
A pinch of salt
Sift flour, bicarb soda and salt into a bowl. Stir in sugar.
In a separate bowl, combine 125g of Galbani Ricotta, milk, egg and butter. Beat until smooth.
Gradually whisk batter into dry ingredient bowl.
Heat a large non-stick frying pan over medium heat and spray lightly with oil.
Pour pancakes to 15cm size and cook for 2-3 minutes before flipping and cooking for 1-2 minutes further.
Presentation:
Stack pancakes on a plate, add a tablespoon of Galbani Ricotta, top with peaches and honey and garnish with mint leaves.
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