Search
Home / Recipes / Sweet pancakes with Galbani ricotta, peach and mint
Make your breakfast menu something special with this refreshing dish that combines creamy savoury pancakes and Galbani ricotta with naturally sweet fruit.
Time 25 minutes
Servings 12
Share
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.