INGREDIENTS

• 225g plain flour
• 1 tsp baking powder
• Pinch sea salt
• 300ml full cream milk
• 2 tbsp natural yoghurt
• 1 egg, beaten
• Butter

• 250g ricotta
• 1 plum, pureed (to make 2 tbsp)
• ½ tbsp of caster sugar
• ½ tsp cinnamon
• 3 plums, finely sliced
• Maple syrup, to serve

METHOD

1. Firstly, make the pancake batter, place the flour, baking powder and salt in a large mixing bowl, stir to combine, t make a well at the bottom.
2. Blend the milk, yoghurt and egg in another bowl with a whisk, then pour slowly into flour mix, stirring gently with a wooden spoon as you pour to avoid lumps.
3. Cover; allow to stand for 30 minutes in the refrigerator.
4. Meanwhile prepare the ricotta filling by mixing all the ricotta filling ingredients together in a mixing bowl.  Cover and set aside in the refrigerator.
5. Now prepare a pancake pan and heat really well with a little butter, when hot pour in a 1/3 cup of the batter or desired size and cook for 3 minutes or so on each side until golden. 
6. Keep warm until ready to serve.
7. Place a pancake on each serving plate and top with ricotta filling and slices of fresh plums.  Finish off with a drizzle of golden syrup.  Repeat to make the pancake stack.

Recipe by Fiona Louise, courtesy of the MONTAGUE tree.