Yummy apricot pancakes
(at time of publication)
Step 1 Combine flour and salt in a bowl. Make a well in the centre and carefully stir in egg and milk using a whisk. Make sure there are no lumps in the batter.
Step 2 Lightly spray a medium-sized frying pan with oil and place over medium heat. Pour in just enough batter to cover the base. Cook until batter sets, about 1–2 minutes. You will see bubbles form on top. Using a spatula, carefully flip pancake and cook other side, about 20 seconds. Transfer to a plate and keep warm. Repeat to make 4–6 pancakes.
Step 3 Spread 1 tablespoon ricotta along the middle of each pancake. Sprinkle with some of the dried apricots. Roll up gently and repeat with other pancakes.
Try serving with a sprinkle of icing sugar and some lemon.
About this Recipe
- 1 cup flour
- pinch salt
- 1 egg, lightly beaten
- 300ml skim milk
- cooking oil spray
- 100g fresh reduced-fat ricotta
- 5 dried apricots, chopped
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified