Serves 8-10

Prep time 2 hours


The mix :
1 cup Benna ricotta
3/4 cup of milk
1 cup all purpose flour
2 tbsp olive oil
2 eggs
1 tbsp sugar
1 tsp baking powder
1/4 tsp bicarbonate of soda
Zest of 1 lemon


Combine all the dry ingredients in one bowl. Separately mix together the ricotta with the milk and add the eggs. Whisk gently with a fork to break eggs until combined. Finally add wet ingredients to dry, whisking as you go to avoid lumps. The mix should sit for at least an hour, up to overnight in the fridge, before using.

Heat a cast iron skillet on medium heat, keeping a stick of butter handy to grease the pan regularly as you go. Pour your batter, about 3/4 ladle full and cook until lightly browned on either side.

Serve with fresh blueberries and a drizzle of maple syrup or squeeze of lemon.