A Sunday breakfast favourite.
- 2 eggs
- ¾ cup milk
- 200g ricotta cheese
- 2 Tbsp extra virgin olive oil
- pinch salt
- 2 tsp natural vanilla extract
- 2 Tbsp caster sugar
- 1½ cups self-raising flour
- 2 Tbsp unsalted butter
- syrup and raspberries, to serve
1 Combine the eggs, milk, ricotta and oil in a bowl and whisk until smooth. Beat in the salt, vanilla, sugar and flour. Fry as two-tablespoon amounts in a pan over a moderate heat in butter for 2 minutes each side, until golden. Serve with syrup and raspberries.