Ingredients
- 260g plain flour
- 2 tsp baking powder
- Pinch of salt
- 4 tbsp caster sugar
- Finely grated zest of 1 lemon
- 1 tbsp poppy seeds
- 260ml fresh milk
- 1 tsp vanilla extract
- 2 eggs
- Pink and lilac food colouring
- 3 tbsp melted Flora Buttery Spread
- 250g Hanini Ricotta
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- 1 box fresh raspberries and blueberries
Directions
- Place the ricotta, icing sugar and vanilla in a bowl and mix together until smooth. Place into the fridge to chill. For the pancakes, sift the flour and baking powder into a bowl and stir in the salt, sugar. poppy seeds and lemon zest
- Place milk, eggs and vanilla into a bowl and whisk together. Pour the liquids into the flour mixture along with three tablespoons of melted Flora Buttery Spread and whisk together until smooth.
- Heat a little extra Flora Spread in a small pan and fry 2 pancakes. Take a small amount of batter, adding in more pink and lilac colouring to the batter each time.
- When the pancakes are all cooked and cooled down, layer on a serving dish with the ricotta filling, decorate the top with the fresh berries and a dusting of the icing sugar.
Original Recipe by Chef Manuel Aquilina.