Pancakes with ricotta and honey Recipe

Ingredients:



1 / 2 cup sugar
1 teaspoon vanilla extract
1 cup flour
1 teaspoon baking powder
3 / 4 cup milk
4 tablespoons cheese riccota
1 teaspoon vegetable oil or melted butter
Honey Butter to taste
150 grams of butter
1 egg
Sirop maple to taste

Beat egg with sugar and vanilla essence.


Sift flour with baking powder, add it to the other mixture and beat until fully incorporated. Pour milk then slowly whisking to prevent the formation of groups.


Add the ricotta and oil or butter and mix well. You should get a thick mixture and free of lumps.


HONEY BUTTER: Soften butter at room temperature (do not use heat because it would change its consistency). Add the honey and stir lightly to distribute it.


Enlist a rectangle of waxed paper or plastic self-sealing and place it on the desk.


Place the butter on the rectangle and paper or plastic wrap around to form a cylinder about 4 cm in diameter. Place the roll in the freezer to take consistency.


COOKING AND PRESENTATION: Heat a nonstick skillet, fill a medium bucket of pancakes with the mixture and pour into hot skillet. Let cook for another minute.


Remove the pancake and repeat with remaining dough using always the same bucket, so that the size of all the pancakes on each plate interspersed with slices of butter, serve with sliced bananas and peaches and sprinkle with sirop maple syrup to taste.