Raspberry and Riccotta Pancakes
- 2 cups self-raising flour
- 1 tsp ground cinnamon
- 1 ¼ cup milk
- 3 eggs
- 2 tbsp honey
- ½ c raspberries
- 125 g ricotta
- Extra raspberries, banana, honey or maple syrup to serve.
Sift the flour and cinnamon in a bowl. In a separate bowl whisk the eggs, milk and honey and pour this into the dry ingredients. Stir until combined and then fold in the raspberries and ricotta.
Heat a large fry pan with some melted butter or oil and cook the pancakes for 1-2 minutes on each side.
Stack the pancakes and serve with each fruit and honey or syrup.