Ingredients (serves 2; makes ~8 small pancakes)
1 cup (125 g) plain flour
2 tbsp sugar
2 tsp baking powder
Pinch of salt
1 cup (250 ml) milk
1 cup (250 g) ricotta
2 eggs
1 tsp vanilla extract (optional)
1 tbsp melted butter (plus extra for the pan)
To serve
Honey, to drizzle
Fresh berries (strawberries, blueberries, raspberries)
Method
- Mix dry ingredients: In a bowl, whisk flour, sugar, baking powder and salt.
- Mix wet ingredients: In another bowl, whisk milk, ricotta, eggs, vanilla (if using), and melted butter.
- Combine: Pour wet into dry and fold gently until just combined (a few lumps are good — don’t over-mix).
- Cook pancakes: Heat a non-stick pan over medium. Add a little butter. Spoon in batter (about 2 tbsp per pancake) and cook 2–3 minutes until bubbles form and edges look set. Flip and cook 1–2 minutes until golden.
- Stack + finish: Stack pancakes, drizzle honey, add berries, then scatter Fig Balsamic Pearls over the top so they sit in the honey and berry juices.
Chef's tip
Keep the heat medium — ricotta pancakes brown quickly.
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