Sweetcorn and ricotta pancakes

Sweetcorn and ricotta pancakes
These savoury-sweet pancakes are perfect for breakfast or brunch
Serves 2  / 
Prep 10 mins  / 
Cook 5 mins

Ingredients

60g ricotta
1 large Co-op British egg
15g Co-op unsalted butter, melted
75ml Co-op semi-skimmed milk
50g Co-op self raising flour
75g Co-op sweetcorn kernels
1 tbsp vegetable oil

Method

Whisk the ricotta, egg, butter and milk together in a jug. Sift the flour into the jug, whisk until smooth, then add the sweetcorn kernels
Heat the oil in a frying pan over a medium heat

Pour in enough mixture to make a pancake about 10cm wide (the size of a saucer)

Fry until bubbles form on top of the mixture and the base is golden

Carefully flip the pancake over and cook for a minute more
Repeat until all the mixture is used up

Serve with a few strawberries, a drizzle Co-op runny honey and some low-fat yogurt, if you like