Savoury Fresh Ricotta Pancakes 


2 sprigs rosemary, washed
6 sprigs thyme, washed
1/4 cup white wine vinegar
2 litres milk
1 tsp salt

300g SR Flour
2 tsp bi-carb soda
big pinch of sea salt
1 tsp caster sugar
250g ricotta
400ml milk
2 eggs, beaten lightly
50g butter, melted
1 tsp grated lemon rind
20g grated parmesan cheese
4 tbsp chopped fresh herbs from the garden such as parsley, chives, basil,
majoram, oregano and mint
Vegetable oil for frying

METHOD - Fresh Ricotta

Tie herbs together with some kitchen string.  Place the milk, salt and herbs in a large, heavy based saucepan.
Bring to 85-90C. You can use a thermometer or just watch for small bubbles forming around the edge of the saucepan. You do not want the milk to boil. Remove from heat and remove herbs. Stir through vinegar. The milk will curdle and the curds and whey will start to separate. Let stand for a few minutes before straining through a very fine strainer or a strainer with clean muslin or chux lining it. You can also use a t-towel. Reserve.

METHOD - Pancakes
Place flour, bi-carb, salt and sugar in a large bowl. Stir together with a large spoon. Place ricotta, milk, eggs, and butter in a bowl and stir together with a whisk. Pour into dry ingredients and add lemon rind, cheese and herbs. Gently stir with the spoon until mix has come together.

Heat a non-stick fry-pan over a medium heat. Add a little vegetable oil. Spoon in two heaped tablespoon sized dollops of pancake mix and fry until golden on both sides and still a bit soft on the inside. Remove from pan and place on a plate. Cover loosely with foil to keep warm. Fry remaining pancakes and serve straight away.

Makes 8-10