| 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.
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