Bruschetta with Pea Pesto and Burrata - Chef Recipe Curtis Stone
Bruschetta is a simple, classic Italian dish. The toasty bread, creamy mozzarella, sweet tomatoes an...
3/4 cup self raising flour
1 tsp bicarbonate of soda
250g low fat ricotta cheese
2 tbs sugar
2 eggs, beaten
1/2 cup milk
30g butter, melted
Combine ricotta, milk, butter and eggs with a whisk. Sift in the flour, bicarbonate of soda and sugar. Mix well until just combined into a smooth batter.
Lightly grease the pan and pour in 1/4 cup of batter to cook over medium heat.
Turn pancake over when bubbles appear on the top side of the pancake.
Cook for another minute or so, until both sides of the pancake is lightly golden. Repeat with remaining batter.
Serve with sliced fruit and maple syrup.