Hazelnut pancakes with ricotta, figs and honey
When I was in the Grampians over the summer, I visited Grampians Grove nut farm in Moyston. It’s a great little spot that produces wonderful almonds and hazelnuts. They sell a range of nut products including a hazelnut pancake mix. I’ve been waiting to try it. If you are not so lucky to get to Grampians Grove, try adding some ground hazelnuts or almonds to a regular pancake mix that doesn’t have sugar in it. I picked up some fresh figs from the Capital Region Farmers Market this morning and knew that with a little fresh ricotta and honey, I’d have a winning combination. You need a creamy ricotta for this, it should be quite easy to get from your local deli.
Serves 4-6
| 180 | grams | hazelnut pancake mix |
| 1/4 | teaspoon | baking powder |
| 1 1/2 | cups | water |
| 2 | teaspoons | butter |
| 12 | fresh figs, halved | |
| 1 | cup | fresh ricotta |
| runny honey |
Combine the baking powder and pancake mixture, then add the water, mixing to combine. Leave the mixture to sit for half an hour. If you aren’t using Grampians Grove mixture, ignore this step.
Melt a little of the butter in a frying pan. Pour one to two tablespoons of pancake batter into the hot butter to form a pancake no more than ten centimetres in diameter. When the bubbles come to the top and stay there, flip the pancake over and cook till golden on both sides. Remove from the pan to a paper towel. Repeat for the remaining pancakes.
Serve the pancakes in stacks, topped with a good dollop of ricotta, some halved figs, and a generous drizzle of honey. Enjoy!
