Parma-Maple Breakfast Pancakes

    June 24, 2016

    • Yields: 6-12


    150 g Self raising flour


    1 tsp Baking powder

    1 pinch Salt

    1 tbsp Caster sugar

    1 Large egg, lightly beaten

    1 x 250 g Tub Ricotta cheese

    2 Ripe conference pears

    12 Slices Parma Ham

    Maple syrup, to drizzle

    150 ml (5 fl oz) milk

    2 tbsp Melted butter

    A few drops of vegetable oil, to grease


    1First make the pancakes.

    2Sift together the flour, baking powder, salt and sugar into a mixing bowl. Add the egg, milk and melted butter, and whisk together

    3Leave to stand for 15 minutes.

    4Place a non-stick frying pan over a medium heat and add a knob of butter to coat the surface of the pan.

    5Drop tablespoons of the pancake batter into the pan and flip over after a couple of minutes, when tiny bubbles start to appear on the batter surface.

    6Leave the pancakes over the heat for a further 1-2 minutes, until both sides are golden brown.

    7Repeat this process until you have 12 medium-sized pancakes.

    8Layer the pancakes on to six serving plates with ricotta cheese, sliced pear and Parma Ham.

    9Finish with a final slice of Parma Ham and a generous drizzle of Maple syrup.

    10Cook’s tip: Why not experiment with different combinations of filling for your morning pancakes, try peaches or mango, or even drizzle with runny honey instead of Maple syrup.

    11You can always buy Scotch pancakes to save time, don’t worry – we won’t tell!


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