Yummy apricot pancakes
Time to make: 22 mins, prep 10 mins, cook 12 mins
Total cost: $2.56 / $1.28 per serve
- 1 cup flour
- pinch salt
- 1 egg, lightly beaten
- 300ml skim milk
- cooking oil spray
- 100g fresh reduced-fat ricotta
- 5 dried apricots, chopped
Step 1 Combine flour and salt in a bowl. Make a well in the centre and carefully stir in egg and milk using a whisk. Make sure there are no lumps in the batter.
Step 2 Lightly spray a medium-sized frying pan with oil and place over medium heat. Pour in just enough batter to cover the base. Cook until batter sets, about 1–2 minutes. You will see bubbles form on top. Using a spatula, carefully flip pancake and cook other side, about 20 seconds. Transfer to a plate and keep warm. Repeat to make 4–6 pancakes.
Step 3 Spread 1 tablespoon ricotta along the middle of each pancake. Sprinkle with some of the dried apricots. Roll up gently and repeat with other pancakes.
Try serving with a sprinkle of icing sugar and some lemon.