Spiced Ricotta Pancakes

• ½ tsp ground cinnamon
• ¼ tsp ground cardamom

2cups ricotta

1½ cups milk

4 eggs

2 cups self-raising flour

4 tbsp caster sugar

Butter for frying

Maple syrup, berries, and extra cinnamon, to serve

½ tsp ground cinnamon

¼ tsp ground cardamom

In a large bowl, whisk together the ricotta, milk, and eggs until smooth.

Gently fold in the flour, sugar, cinnamon, and cardamom until just combined. Do not overmix.

Heat a little butter in a non-stick pan over medium heat.

Spoon rounds of batter into the pan (about ¼ cup per pancake) and cook for 2–3 minutes on each side, until golden and cooked through.

Serve warm with maple syrup, fresh berries, and a light sprinkle of extra cinnamon