Ingredients: 
  • 1 cup self-rising flour
  • 1 egg
  • 1 tablespoon sugar
  • 1 tablespoon golden syrup, molasses, or corn syrup
  • 1/2 cup milk
  • Cooking spray oil
  • 1 cup ricotta
  • 2 tablespoons powdered sugar
  • 1/2 cup strawberries, chopped
  • 1 teaspoon lemon rind, grated
  • 2 tablespoons powdered sugar plus extra for dusting
Supplies: 
  • Frying pan
  • Large mixing bowl
Instructions: 
  1. In a large bowl combine, flour, egg, sugar, golden syrup and milk.
  2. Beat until smooth, add more milk if mixture is too thick.
  3. Rest in the fridge for an hour before using.
  4. Heat a frying pan over a medium heat and spray with oil.
  5. Drop spoonfuls of the pancake mixture into the hot pan. Flip when bubbles appear.
  6. Cook on the other side until golden.
  7. Remove from the pan.
  8. To make the strawberry cream, combine ricotta, powdered sugar and lemon rind in a small bowl and whisk until it is smooth and creamy. Gently fold in the strawberries.
  9. Top each pancake with strawberry cream and dust with extra powdered sugar.