Ricotta Pancakes with Honey and Raisin Sauce

Preparation time: 10 minutes
Cooking time: 2-3 minutes
Original Recipe
Sauce
4 Tbsp clear honey
Juice 1/2 lemon
1 Tbsp raisins
1 Tbsp pine nuts

Filling
1 cup curd cheese or ricotta
Grated rind of 1/2 lemon
2 Tbsp raisins
1 Tblsp chopped pine nuts

4 8"-10" Dia. hot pancakes

Prep and assembly listed below.


Jazz it up - More fruit is always a good idea.
The first time I used this recipe I made a 12" (30cm) pancakes - too big. Use a pancake that is about 8" - 10 " (20 - 25cm) Dia. The pancake needs to be sweeter and thinner then a typical pancake but thicker then a typical crepe.

Sauce
6 Tbsp clear honey
Juice 1/2 lemon
2 Tbsp raisins
2 Tbsp pine nuts
1 Tbsp chopped pine nuts

Filling
1-1 1/2 cup curd cheese or ricotta
Grated rind of 1/2 lemon
1/4 cup raisins
3 Tbsp pine nuts
2 Tbsp chopped pine nuts

Preparation:
Sauce:
Put all the ingredient in a sauce pan and heat through gently.

Filling:
Beat the cheese and lemon rind until smooth.
Mix in the raisins and pine nuts.

Assemble:
1. Fold the pancake to make a triangle shape
2. Fill the pancake triangle with 1/4 of the filling
3. Place triangle on a serving dish, folded side down
4. Repeat for the other three triangle
5. Drizzle the sauce over the triangle

Serve hot - Hope you like it!!