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Blackberries And Ricotta Pancakes Recipe

by Global Cookbook

Ingredients

Makes 8 pancakes 3 1/2 ounce White plain flour 1 pch salt 2 x Large eggs, beaten 8 fl ounce lowfat milk, up to 10 2 dsp sunflower oil

1 ounce Flaked almonds A little butter 10 ounce Ricotta cheese 2 dsp clear honey 1 dsp creme de cassis 13 ounce Fresh or possibly frzn blackberries

Directions

1. Put the flour and salt in a large bowl. Make a well in the centre, add in the Large eggs and gradually whisk in the lowfat milk. Stir in the oil and almonds and leave to test in the refrigerator for at least 20 min.
2. Blend the ricotta, honey and cassis in a food processor. Stir in the blackberries.
3. Heat a knob of butter in a small frying pan and when warm add in a half ladelful of pancake mix. Swirl till the pancake is even. Cook gently till the underside is golden. Toss and cook the other side. Stack the pancakes under a hot towel.
4. Spread the ricotta mix over half of each pancake and fold the other half over.

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