Pancakes with Sweet Yogurt and Ricotta Cream

Method

Step 1

Prepare Pancake Batter. Combine the dry ingredients together in a mixing bowl. Whisk eggs, milk and FARMERS UNION Greek Style Yogurt together until smooth then pour onto dry ingredients and continue to whisk until a smooth batter is achieved. Allow batter to rest for 5 minutes.

Step 2

Prepare Sweet Yogurt & Ricotta Cream. Mix ingredients together in a bowl until smooth. Refrigerate until ready to use.

Step 3

Heat a very small amount of butter in a large non-stick frying pan over medium-high heat, then wipe pan clean using paper towel. Add 1⁄4 cup of batter to the pan and reduce heat to low. Cook pancakes for approximately 2-3 minutes or until holes begin to appear on the top side of the batter. Don’t turn until the bubbles have started to burst then flip pancake and cook for a further 30 seconds or until each side is golden brown. Transfer to a plate and repeat until all the batter is used.

Step 4

To serve, spread a spoonful of Sweet Yogurt and Ricotta Cream over each pancake and make a stack of 3 or 4 pancakes on each plate. Top with a spoonful of sweet yoghurt cream, a dollop of FARMERS UNION Greek Style Yogurt and a sprinkle of raspberries and blueberries. Finish with a drizzle of maple syrup and serve immediately.