INGREDIENTS

1 cup ricotta cheese

1 cup cultured buttermilk

3 free-range eggs

1 tbsp pure vanilla extract

Juice and zest of 1/2 lemon

2 tbsp raw honey, extra for serving

1 1/4 cups spelt flour (or preferred flour)

1/4 cup tapioca or corn starch

1 tsp baking powder

1/2 tsp natural salt flakes

4 figs, quartered

50g blackberries, halved

Micro mint [optional]

METHOD

In a large bowl, whisk together ricotta, buttermilk, eggs, vanilla, lemon and honey until smooth.

Gradually whisk in spelt flour and tapioca or corn flour. Add baking powder and salt. Whisk together until smooth. Allow batter to sit for 10 minutes.

Place a medium frypan over medium heat. Add approx. 1/3 cup of the batter into the centre on the pan. Cook gently until bubbles appear. Flip pancake and cook for a further minute. Repeat with remaining batter.

Serve with natural yoghurt, figs, blackberries and a drizzle of raw honey. Enjoy!