A quickie and a goodie…it started as a dessert idea, but turned into breakfast one morning at my house when my son who is ALWAYS hungry, complained about the lack of breakfast foods that jumped out of the cupboard and into his mouth.
So, to protect myself from further breakfast wrath, I did a quick pancake batter, looked at what was available in the fridge, and this beauty was the result…hope you will find these on your table soon…perhaps you can organise someone other than the mother in the house, to make them for Mothers Day? Easily prepared the night before, and then simply assembled in the morning…perfect way to avoid that burnt toast, cold coffee morning that may be headed your way!!
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- 300 Grams buttermilk
- 150 Grams plain flour
- 1 Tablespoon sugar
- Pinches Pink Salt Flakes BUY
- 2 eggs
- 300 Grams Fresh Ricotta Cheese (Drained through a muslin cloth for a few hours or overnight) Recipe
- 1 lemon, zest, finely grated plus some more
- 50 Grams sugar
- 1 lemon, juice
- 1 Teaspoon Vanilla Bean Paste BUY
- A little raw sugar as needed
To make pancake batter, place all ingredients into TM and blend 20 sec/speed 7. Scrape down sides of bowl and repeat. Allow to rest for 10 minutes if possible.
Heat large frying pan on a medium high heat. Butter pan between each pancake. Cook them all before filling and baking.
Preheat oven to 160ºC and line a large baking tray with paper.
Meanwhile, to make filling place zest and sugar into TM and blend 10 sec/speed 10.
Add drained ricotta, juice and vanilla and blend further 4 sec/speed 6.
Place a small amount of the filling into the centre of each pancake. Fold in all four sides to form a package. Sprinkle each with a pinch of raw sugar. Place onto prepared tray and bake 10 minutes or until golden. They will have a little syrup coming out of them when they are hot.
Serve immediately with additional finely grated lemon zest to garnish.