Pancakes with ricotta, honey and figs

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5 from 2 votes

American style fluffy pancakes are always a welcome treat, but rather than cover them in syrup and butter, why not try our idea of using figs and ricotta. Healthier, and quite possibly even more tasty.

Servings: servings

Author: Helen Best-Shaw

Prep Time10

Cook Time20

Total Time30

Ingredients

135 g Plain flour
1 tsp Baking powder
½ tsp Salt
2 tbsp Caster sugar
130 ml Milk
1 Large egg
2 tbsp Butter
4 Figs
200 g Ricotta
2 tbsp Honey

Instructions

Put the baking powder, flour, salt and caster sugar into a large bowl.
In a jug, lightly whisk together the milk and egg, then whisk in the melted butter.
Pour the milk mixture into the flour mixture and beat until you have a nice smooth batter, then let it stand for a few minutes.
Heat a non-stick frying pan over a medium heat and add a knob of butter.
When it's melted, add a ladle of batter. It should be nice and thick – when it’s cooked it will be light and airy.
Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm thick.
Repeat until all the batter is used up.
Keep the cooked pancakes in a warm oven while you are cooking the rest.
Serve stacked up with ricotta and figs between each pancake, and then drizzle the stack with honey.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.