Ricotta pancakes with cinnamon-sautéed pears

Ingredients

For 1 serving

• Ricotta60 g
• Eggs1
• Whole wheat flour30 g
• Baking powder2 g
• Pear120 g
• Cinnamonto taste

Contains: gluten, lactose, eggs,

In season: September – January

Method

1. In a bowl mash the ricotta with a fork, add the egg and beat until smooth; add the wholemeal flour and baking powder and stir to a thick but soft batter.
2. Wash the pear, core it and cut it into roughly 1 cm dice.
3. Heat a non-stick pan over medium-low heat for a couple of minutes; drop in a spoonful of batter per pancake and spread slightly with the back of the spoon.
4. Cook for about 2 minutes, until bubbles appear on the surface and the edges set, then flip and cook for another 2 minutes, until golden; keep them warm on a covered plate and carry on with the rest of the batter.
5. In the same pan sauté the pear with a pinch of cinnamon over medium heat for about 3 minutes, stirring, until soft at the edges and lightly golden.
6. Serve the pancakes with the hot pear on top.