Ricotta pancakes
- Age: 10–12 months (Self-feeding)
- Texture: Finger food
- Prep: 4 min
- Cook: 8 min
- Makes: 8 small pancakes
Ingredients
- 3 tbsp ricotta
- 1 egg
- 3 tbsp plain flour
- 2 tbsp milk
- 1 tsp unsalted butter
Contains: Milk, Egg, Wheat
Method
- Whisk the ricotta, egg, flour and milk into a thick batter.
- Cook small pancakes in the butter over medium-low heat 2 minutes a side until set through.
- Cool and cut into strips.
Safety: Cooked through — press one and check the centre is set.
Storage: Fridge 2 days, freezer 1 month.
Tip: Softer and more filling than a plain pancake. Ricotta is one of the least salty cheeses.
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