Food & Wine
Ricotta pancakes with fig jam and cream
Easy to make and simply delicious, with just a few twists you can turn an old favourite into a fancy dish.
Ingredients:
- 1 cup ricotta
- 2 tablespoons caster sugar
- 1 egg, lightly beaten
- 1 cup milk
- 1 cup self-raising flour
- 20g butter, melted
- Double thick cream, to serve
- Fig jam, to serve
Method:
1. Whisk ricotta, sugar and egg together in a bowl. Whisk in the milk and then flour.
2. Brush a non-stick frying pan with a little butter and heat on medium. In batches, cook quarter-cup measures of batter for two minutes each side, until golden. Stack on a plate and keep warm. Wipe pan with paper towel between batches, brush with more butter and cook remaining batter.
3. Serve warm pancakes with a spoonful of thick cream and fig jam.