Ricotta Pancakes with Honeyed Papaya Recipe
by GBC Kitchen
6
40 minutes
Ingredients

Ricotta pancakes

  • 200g of plain flour
  • 1 tsp baking powder
  • 2 large eggs
  • 200ml of whole milk
  • 150g of ricotta
  • 1 tbsp of honey
  • butter, for frying

Honeyed papaya

  • 700g of ripe papaya, peeled and sliced
  • 2 tbsp of honey
  • 1 lime, zested and juiced

Garnish

  • 1 fresh basil, to garnish
Method
1

Whisk together the flour, baking powder, eggs, milk, ricotta and honey until smooth

  • 200g of plain flour
  • 1 tsp baking powder
  • 2 large eggs
  • 200ml of whole milk
  • 150g of ricotta
  • 1 tbsp of honey
2

Heat a non-stick pan over medium heat and add a knob of butter. Spoon in the batter to make 8 small pancakes. Cook for 2–3 minutes on each side until golden

  • butter, for frying
3

In a bowl, toss the papaya slices with honey, lime zest, and lime juice

  • 700g of ripe papaya, peeled and sliced
  • 2 tbsp of honey
  • 1 lime, zested and juiced
4

Stack the pancakes, top with honeyed papaya and garnish with fresh basil leaves

  • 1 fresh basil, to garnish