|
 |
Use the dropdown menu to the right to browse through our ideas to find exactly what you need.
For more easy recipes see the new issue of olive. |
|
|
|
|
| 30 minutes |
|
|
ricotta 1/2 a 250g tub
milk 100ml
flour 75g
baking powder 1/2 tsp
eggs 2, separated
caster sugar 1 tbsp
vanilla extract a few drops
butter
honey to serve
ripe figs 4, sliced or quartered to serve
|
|
| Whizz the ricotta, milk, flour, baking powder, egg yolks, sugar and vanilla in a food processor until you have a smooth batter. Whisk the egg whites until stiff then fold carefully into the batter. Melt a little butter in a non-stick frying pan and drop in large spoonfuls of the mixture. Turn over when golden and cook the other side. Stack 2-3 per person and top with figs and a drizzle of honey. |
|
| Makes 12 |
|
|
|
|
