Total cost: $3.90 / $1.95 per serve
(at time of publication
- 1 cup flour
- pinch salt
- 1 egg, lightly beaten
- 300ml trim milk
- 4 teaspoons oil or oil spray, to grease
- 100g reduced-fat ricotta cheese
- 5 dried apricots, halved
Step 1Place flour and salt in a bowl. Make a well in the centre and carefully stir in egg and milk with a whisk. Mix carefully to make a lump-free batter.
Step 2Lightly spray a non-stick pan with oil and place pan over a medium heat. Pour in enough batter to cover the base. Cook until batter sets. Flip pancake to cook other side. Repeat process to make 4-6 pancakes.
Step 3Place a pancake on Mum’s plate. Add 1 tablespoon ricotta to the middle, and 1 dried apricot half. Roll up gently and repeat with other pancakes.
Step 4Sprinkle with a little sugar and lemon juice to serve.
Take a short cut and buy a ready-pancake mix. Follow the cooking instructions.
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