SERVES 4 (MAKES 20-24)

250g carton ricotta cheese
4 large eggs
100ml milk
60g golden syrup or thick clear honey
60ml extra-virgin olive oil (and more for oiling pan)
175g white self-raising flour, sifted
1 tsp baking powder
1/8 tsp ground cinnamon

APPLE FILLING (OPTIONAL)
4 red-skinned dessert apples, cored and cut into 1cm cubes
1/2 tsp ground cloves or allspice
Juice of 2 lemons
80g caster sugar
4 tbsp clear honey

To make the pancakes, put the ricotta cheese, eggs, milk, syrup and olive oil into a food processor and whizz to a smooth batter. Add the flour, baking powder and cinnamon and whizz in short bursts to mix. Heat a non-stick frying pan or pancake pan to a high heat and drizzle over a little oil. Cook dessertspoonfuls of the batter, spaced well apart, for about 1 1⁄2 minutes or until bubbles break the surface. Turn and cook for 30-45 seconds until golden. Keep the pancakes warm in a low oven covered with foil until all the batter is cooked. If making the apple filling, combine all the ingredients in a saucepan and cook over a high heat for 5-8 minutes, stirring, until the apples are tender and the syrup is sticky. Serve warm either plain or ready to fill at the table. Top with fromage frais or some ricotta cheese beaten with sour cream, if liked, then sprinkle with a little cinnamon.

RECIPES CLARE FERGUSON
PHOTOGRAPHS DAN DUCHARS, WILLIAM SHAW
STYLING KAREN SMITH
FEBRUARY 2008