ricotta and honey baked pancakes
- 1 packet donna hay vanilla bean pancake mix
- 1 egg
- 1 cup (250ml) milk
- 25g butter, melted
- 1 cup (250g) fresh ricotta, broken into small chunks
- honey, to drizzle
- extra ricotta, honey and blueberries, to serve
- Preheat oven to 160°C. Grease 4 x 1-cup (250ml) capacity ovenproof dishes+.
- Following the packet instructions, shake your pancake bottle to loosen the mix. Break the egg into a cup and whisk with a fork until combined. Remove the cap from the bottle (don’t misplace the cap) and tip the egg into the pancake mix.
- Add the milk and butter to the pancake mix, replace the bottle cap and secure tightly. Turn the bottle upside down and shake until all the ingredients are combined into a smooth thick batter.
- Pour the mixture between the prepared dishes. Top with chunks of ricotta and drizzle with honey. Bake for 25 minutes or until set.
- Serve with extra ricotta, honey and blueberries if desired. Serves 4
Cook’s note
+ To grease the pie tins, brush them with softened butter and refrigerate until the butter is set.
© DONNA HAY GROUP
