Pancakes with ricotta and mandarin

1.Combine flour, rice bubbles and half the sugar in a bowl. Make a well at centre. Whisk milk and eggs in a jug. Add to flour mixture.

2.Heat a non-stick frying pan over moderate heat. Brush pan with some of the butter. For each pancake, pour 1/4-cup measures of batter into pan; let spread slightly. Cook for 1 minute or until bubbles appear on surface and pancake is golden brown underneath. Turn; cook for 1 minute more or until golden brown and cooked. Transfer to a heatproof plate; cover with foil to keep warm. Repeat to make 12 pancakes, brushing pan with remaining butter between batches.

3.Meanwhile, combine remaining sugar, 1 1/4 cups water and the vanilla in a saucepan over low heat. Cook, stirring, until sugar dissolves. Increase heat; bring to the boil. Boil gently, uncovered, for 5 minutes or until slightly syrupy. Remove from heat.

4.Stir in half the mandarin segments Stand for 5 minutes. Use a slotted spoon to transfer mandarin segments to a plate, reserving syrup.

5.Place 2 tablespoons of the reserved syrup in a frying pan over moderate heat. Add remaining mandarin segments; cook, stirring occasionally, for 2 minutes or until caramelised. Remove from heat. Combine ricotta, zest and extra sugar in a bowl.

6.Place 1 pancake on a serving plate. Spread with ricotta mixture (about 1 heaped tablespoon). Top with mandarin segments. Repeat twice, finishing with ricotta mixture. Make 3 more stacks. Drizzle with vanilla syrup. Serve.