| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Alive &, Cooking | 1 | servings | |
INGREDIENTS
| Makes 8 pancakes | ||
| 3 1/2 | oz | White plain flour |
| 1 | Pinches salt | |
| 2 | Eggs; beaten | |
| 8 | Floz milk; up to 10 | |
| 2 | Dsp sunflower oil | |
| 1 | oz | Flaked almonds |
| A little butter | ||
| 10 | oz | Ricotta cheese |
| 2 | Dsp clear honey | |
| 1 | Dsp creme de cassis | |
| 13 | oz | Fresh or frozen blackberries |
INSTRUCTIONS
BLACKBERRY FILLING Put the flour and salt in a large bowl. Make a well in the centre, add the eggs and gradually whisk in the milk. Stir in the oil and almonds and leave to test in the refrigerator for at least 20 minutes. Blend the ricotta, honey and cassis in a food processor. Stir in the blackberries. Heat a knob of butter in a small frying pan and when hot add a half ladelful of pancake mixture. Swirl until the pancake is even. Cook gently until the underside is golden brown. Toss and cook the other side. Stack the pancakes under a warm towel. Spread the ricotta mixture over half of each pancake and fold the other half over. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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