Ingredients
Method
1.Using an electric mixer, beat ricotta, eggs, sugar, essence and milk in a large bowl until smooth. Sift flour into a large bowl. Make a well at centre. Gradually beat in the ricotta mixture until smooth.
2.Heat a frying pan over moderate heat. Brush with a little butter. Pour ¼ cup of pancake mixture into pan, spreading it out to form a 12cm-diameter pancake. Cook pancake for 1 minute or until bubbles form on the surface. Turn; cook for a further minute or until browned and cooked.
3.Transfer to a heatproof plate; cover to keep warm. Repeat with remaining melted butter and remaining pancake mixture.
4.Top pancakes with sliced peach and grapes. Serve drizzled with the maple-flavoured syrup.
