© J Sainsbury plc 2020
Honey, mango and ricotta pancakes
Lush, ripe mango gives these pancakes a fresh, tropical topping, with a sweet honey finish
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Ready in 20 minutes
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Cooking time 10 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 100g self-raising flour
- 225ml semi-skimmed milk
- 1 medium egg
- 1 tbsp vegetable oil
- 200g ricotta
- 1 tbsp icing sugar
- 1 orange, grated
- 1 mango, peeled, deseeded and sliced
- 4 tbsp runny honey
Method
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1
Whisk together the flour, milk and egg until you have a smooth batter. Leave to stand for 20 minutes. Line a dinner plate with baking parchment.
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2
Put a 20cm non-stick frying pan over a medium heat. Add a little of the oil and swirl around the pan. Pour a ladleful of batter into the pan, swirling so the batter covers the base in a thin layer. Cook the pancake for 30 seconds to 1 minute, then flip it over and cook the other side. Remove from the pan on to the prepared plate.
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3
Repeat with the remaining mixture until you have 8 pancakes, layering with a sheet of baking parchment between each one to prevent sticking.
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4
Mash the ricotta with the icing sugar and grated orange zest. Spoon over the pancakes, then top with slices of fresh mango and a drizzle of honey.
