Manuka Ricotta Pancakes
1 1/2 cups all-purpose flour (plain flour)
2 tsp baking powder
2 tbsp caster sugar
1 ½ cups water
2 cups full cream ricotta
1/4 cup whipping cream
1 tbsp Capilano Active Manuka Honey
1/4 cup crushed pistachios
Extra Capilano Active Manuka Honey, to serve
To make the filling, combine ricotta, cream and Capilano Active Manuka Honey in a small bowl and stir with a fork until well combined.
In a large bowl combine flour, baking powder & caster sugar. Whisk to combine then add water and mix well until the mixture resembles a runny pancake batter. Set aside to rest for 15 minutes.
Heat a non-stick pan over medium-low heat. Add batter to the pan a tablespoon at a time and spread each using the bottom of your spoon. The mixture will look glossy when first in the pan, but over time it will bubble and become matte as it cooks. Cook for 1-2 minutes without flipping.
Remove cooked atayef and set aside. Repeat with remaining batter until complete, then allow to cool completely.
To assemble, place 1 tablespoon of ricotta mixture in the centre of each cool pancake and pinch the middle together to close it.
Dip edges into crushed pistachios to coat each side.
Arrange on a plate and when ready to serve, drizzle with Capilano Active Manuka honey.