Oat and Ricotta Pancakes

Pancakes are a classic breakfast, usually made as a treat for family brunch. But now with this recipe there is no reason why you can't have them more often.

Makes 16

INGREDIENTS:

• 2 cups milk
• 1 cup rolled oats
• 2 tbsp caster sugar
• 1 egg
• 1 1/2 cups self raising flour
• 100g ricotta
• 1 tbsp olive oil
• Seasonal fruit, e.g. blueberries, strawberries, or your choice of topping

INSTRUCTIONS:

1. In a blender, combine the milk, oats, sugar, and egg. Blend until the mixture is smooth. 
2. Stir in the flour and ricotta. The mixture should be runny with some pieces of ricotta visible.
3. In a fry pan, heat the olive oil over a medium heat
4. Using a ¼ cup measure, spoon two lots of mixture into the pan to cook two pancakes at a time.
5. Cook for 2 minutes, or until bubbles form on the surface before turning the pancake over
6. Cook for another minute or until nicely browned.
   Transfer to a plate to keep warm, and continue to make 2 at a time until you’ve used all the mixture. 
7. Serve with your favourite fruit and pancake toppings.

SERVING SUGGESTIONS:

• Lemon and Raw Sugar
• Fresh Berries and Greek Yoghurt
• Banana and Maple Syrup/Honey
• Cooked Apple and Cinnamon