Pancake batter

  • 225g plain flour
  • 1 tsp baking powder
  • Pinch sea salt
  • 300ml full cream milk
  • 2 Tbsp natural yoghurt
  • 1 egg, beaten
  • Oil for frying pancakes

Ricotta Filling

  • 1 plum, pureed (to make 2 Tbsp)
  • ½ Tbsp of castor sugar
  • ½ tsp cinnamon
  • 3 plums, finely sliced

Golden syrup, to serve.


  1. Firstly, make the pancake batter, place the flour, baking powder and salt in a large mixing bowl, stir to combine, t make a well at the bottom.
  2. Blend the milk, yoghurt and egg in another bowl with a whisk, then pour slowly into flour mix, stirring gently with a wooden spoon as you pour to avoid lumps.
  3. Cover; allow to stand for 30 minutes in the refrigerator.
  4. Meanwhile prepare the ricotta filling by mixing all the ricotta filling ingredients together in a mixing bowl. Cover and set aside in the refrigerator.
  5. Now prepare a pancake pan and heat really well with a little oil, when hot pour in a 1/3 cup of the batter or desired size and cook for 3 minutes or so on each side until golden.
  6. Keep warm until ready to serve.
  7. Place a pancake on each serving plate and top with ricotta filling and slices of fresh plums.
  8. Finish off with a drizzle of golden syrup.
  9. Repeat to make the pancake stack.

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