pancake
recipes
Fruity
Pancakes
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Ingredients:
4
Pancakes
1 pot of Galbani Santa Lucia Ricotta (250g) 2 Tablespoons honey
200 g mixed fresh fruits (Apricots, Kiwi's, Mango, Strawberries,
etc)
Icing sugar to decorate
Serves
4
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For
the filling, mix the Santa Lucia Ricotta with the honey until smooth.
Prepare the fruit by cutting it into cubes and then folding into the
ricotta mixture.
Now using a basic pancake mix prepare 4 plain pancakes and then place
a good spoonful of the ricotta mixture onto the pancakes.
Fold, sprinkle with icing sugar and serve - delicious!
Santa
LuciaŽ Mascarpone Pancakes
Ingredients
250g
Galbani Santa LuciaŽ Mascarpone
50g chestnut puree
50g bitter chocolate
2 bananas o 8 pancakes
1 tablespoon Amaretto Liqueur
Serves
4
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Method
Beat
the Galbani Mascarpone together with the amaretto or rum and chestnut
puree.
Place the creamy mixture in equal portions over the pancakes.
Cover with slices of banana and flakes of chocolate.
Fold in half and half again and serve immediately.
Spinach
& Ricotta Pancakes
(Crespoline with Galbani Finetta Ricotta)
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Ingredients:
250 g Galbani Finetta Ricotta
115 ml tablespoon Olive Oil
1 medium onion, chopped
340 g fresh or frozen chopped spinach, defrosted and well
drained
1/2-teaspoon ground nutmeg
Salt and freshly ground black pepper
8 thin pancakes
2 tablespoons Galbani grated Parmigiano Reggiano or Galbani
Grana Padano cheese.
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Preheat
oven to 180°C/350°F/Gas mark 4.
Heat the olive oil in a small pan and gently fry the onion until softened.
In a bowl mix spinach, Galbani Finetta Ricotta, fried onion, nutmeg
and seasoning.
Put pancakes onto a flat surface and spoon about 2 tablespoons of
the filling onto each, spreading a little lengthwise.
Roll up the pancakes, cut in half and arrange (4 pieces) in four individual
shallow ovenproof dishes.
Sprinkle with Galbani Parmiggiano Reggiana cheese.
Bake or grill for 5 mins or until the cheese has melted.
Recipes
courtesy Galbani, makers of quality Italian cheese.
Available from Waitrose, Budgen and other fine food retailers.
