Ricotta Pancakes with Passionfruit Syrup
1 cup milk
1 cup self-raising flour
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.