Ricotta pancakes with honey butter and prunes

Name: ricotta pancakes with honey butter and prunes
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 medium sized egg; 450 g ricotta; 3 el Langnese Bee Easy organic baking flour; 70 g wheat flour; 1 el cornstarch; 125 g unsalted butter; 410 g plum on juice in tin

Pancakes made of eggs and ricotta with honey, flour and cornstarch served with prunes.

Ingredients

Directions

Beat the eggs and mix with the ricotta. Add the honey, flour, cornstarch and a pinch of salt. Mix well together.
Heat a knob of butter in 2 frying pans. Spoon 3 pancakes in each skillet and fry the pancakes over medium heat until done.
Turn them when the batter is almost solidified (this takes about 3 minutes) and bake for another 2 minutes. Keep warm on a plate under aluminum foil. Bake 6 more pancakes (with 4 people).
Meanwhile, let the plums drain, remove the seeds and cut the flesh into pieces. Mix the rest of the butter with a whisk with the rest of the honey.
Stack 3 pancakes on each plate. Divide the plums over the plates and spoon a spoonful of honey butter on each stack of pancakes.