89
DESSERT
RICOTTA PANCAKES
Makes 6 to 8
Ingredients:
3 eggs
200 g fresh ricotta
½ cup (125 ml) milk
¾ cup (120 g) flour
1½ teaspoons baking powder
2 tablespoons caster sugar
Unsalted butter for greasing
Fresh berries, to serve
Maple syrup, to serve
Method:
1. Place eggs, ricotta, milk, flour, baking powder and caster sugar into blender jug.
Place lid on jug.
2. Select 1/MIX setting, blend for 10 seconds. Scrape sides down if necessary then
blend for a further 5 seconds on speed 1/MIX. Do not over process.
3. Heat a heavy base frying pan or griddle over a low to moderate heat. Lightly
grease with butter.
4. Spoon about 2 heaped tablespoons of the mixture into pan and cook until golden
brown on both sides.
5. Serve with fresh blueberries and maple syrup.
TIP:
For berry pancakes pour mixture into pan; top with several fresh berries before
flipping over and cooking other side.
INDIVIDUAL STICKY DATE PUDDINGS
WITH BUTTERSCOTCH SAUCE
Makes 12
Ingredients:
200 g dried seedless dates, coarsely chopped
1¼ cups (310 ml) boiling water
60 g butter, softened
1 cup (230 g) brown sugar
1 cup (150 g) flour
1½ teespoon baking powder
2 eggs, lightly beaten
