Ricotta pancakes with peaches and honey

Ingredients

For 1 serving

• Ricotta60 g
• Eggs1
• All-purpose flour25 g
• Baking powder2 g
• Peach1
• Honey5 g

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. In a bowl mash the ricotta with a fork, add the egg and beat until smooth; add the flour and baking powder and stir to a smooth, thick batter.
2. Wash the peach, halve it, remove the stone and slice it thinly.
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; carry on with the rest of the batter.
5. Serve the pancakes with the sliced peach and a drizzle of honey.