Warm ricotta pancakes with cinnamon and poppy seeds for a delightful breakfast.
Preparation Time: 10 minutes
Total Time: 35 minutes
Yield: 4 servings
2 cups self-raising flour, sifted
2 Tbsp. powdered sugar
½ tsp. cinnamon, ground
2 Tbsp. poppy seeds
1 cup buttermilk
1 medium egg, lightly beaten
½ cup ricotta cheese
cooking oil spray
honey, to serve
- In a large bowl, combine the flour, powdered sugar, cinnamon, and poppy seeds. Make a well in the center. Add the milk, egg, and ricotta cheese. Using a wooden spoon, stir until just combined (do not over mix).
Lightly spray a medium sized non-stick frying pan with oil spray. Place over medium heat.
- Pour ¼ cup of pancake mixture into the pan and form round cakes. Cook pancake for 2 minutes or until small bubbles start to show on the surface. Flip over to cook the other side for 1 to 2 minutes or until golden and cooked through. Transfer to a plate and cover to keep warm with kitchen towel. Repeat with remaining batter, spraying pan with oil if necessary.
- Divide pancakes onto 4 individual plates. Drizzle with honey.
- Serve and enjoy.