Ricotta Pancakes with Passionfruit Syrup

1 egg
1 cup milk
125gm ricotta
1 cup self-raising flour
cooking spray
4 passionfruit
½ cup sugar
½ cup water

Separate the egg.  Mix the yolk with milk and ricotta, then stir into the flour. Whisk the egg white for a short time until it is frothy and fold through the flour mixture.

Heat a non-stick frypan over medium-high heat.  Place ⅓ cup batter in the pan – thin out by swirling with the back of a spoon, if you like. Cook for about 2 minutes or until bubbles appear on the surface and the pancake is golden brown underneath. Flip and cook for a further minute or so.

Place the pulp of the passionfruit in a saucepan with the sugar and half a cup of water. Bring to the boil, skimming the froth off the top.

Boil for 5 minutes then remove from the heat.  Serve the pancakes topped with a dollop of mascarpone and passionfruit syrup.

Enjoy with a glass of Pfeiffer Moscato.

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