Pancakes With Ricotta, Caramelised Apples & Prosciutto

Method for the pancakes:

1. In a large mixing bowl, add flour, sugar, baking powder and salt. Whisk briefly to combine.
2. In a separate mixing bowl, add eggs, milk, ricotta and vanilla extract. Whisk for 40 seconds to break up the egg yolks and combine the wet ingredients.
3. Pour wet ingredients into dry ingredients and whisk to combine. Batter should be thick and smooth.
4. Place a pancake frying pan on low-medium heat. Add a teaspoon of butter and smear it around to cover the base of the frying pan. Add approximately 3 tbsp of pancakes batter to the middle of the pan.
5. Fry pancake until golden. Flip and cook on other side until lightly golden. Repeat with the remaining pancake batter, smearing the pan with butter after every pancake. Serve warm with caramelised apples and crunchy prosciutto.

Method for the topping:

• Cut each apple into thirds, remove the cheeks and discard the core. Slice each piece into 4 and toss with butter and BONRAW Organic Panela Sugar.
• Place a medium-sized frying pan on a low-medium heat. Add the apples and let them cook.
• With the help of a spatula, from time to time, stir the apples carefully. They should be fork-tender and slightly caramelised around.
• When the apples are ready, remove them from the pan and in the same juice add the slices of prosciutto. Increase the heat and cook the prosciutto, turning it often, until it becomes crisp.

Tips:

I recommend using a creamy ricotta store-bought ricotta for this recipe, rather than a block of fresh ricotta cheese.

Due to the moisture of the ricotta, these pancakes need to be cooked on a lower heat than regular pancakes, to ensure the inside is fully cooked through. Every stove is different, so do a tester pancake first to ensure that when the outside is golden, it’s fully cooked in the middle. Your pancakes will be golden on the outside and soft and fluffy in the centre.