Fluffy pancakes with strawberries on top, this dish is a genuine crowd pleaser. Great for lazy breakfasts! Serve with cream if you are feeling wicked. Delicious any time of the day!
Ricotta and raspberry pancake stack: Preheat the oven to 200°C (180°C fan oven), gas 6. Cover a baking tray with foil and grease it with a little butter. Beat 250g ricotta cheese with 3 tbsp icing sugar and the grated zest of 1 lemon. Have 340g frozen raspberries ready. From a pack of bought pancakes, lay one pancake on the foil and spread with a third of the ricotta, then sprinkle with a third of the raspberries. Repeat twice more, then top with a pancake. Dot the top with unsalted butter and dust with a little icing sugar. Bake for 15 minutes or until the sugar and butter have glazed the top and the raspberries have thawed. Cut into wedges to serve. *Banana pancakes with fudge sauce: Roughly chop 2 x 54g Mars Bars (or chocolate-caramel bars), then put into a heatproof bowl with 100ml single cream. Set over a pan of gently simmering water and stir until melted into a smooth sauce. Heat 4 large bought pancakes in a frying pan (see Swaps above). Slice 4 bananas and divide among the pancakes. Fold into quarters and drizzle over the sauce. (Thinly sliced apple also works well in this recipe.)