Method
Add flour into a large bowl, add egg, 1/2 of the milk and stir till a thick paste is created. Add remaining milk and stir until smooth, then add salt and melted butter. Rest for 30 minutes in the fridge.
In another bowl, mix well ricotta, milk, cheese and olive oil till smooth and creamy.
Melt butter in a non-stick frying pan, add peaches and cook for 2 minutes on each side on medium heat, add sugar and allow to caramelise. Then add white balsamic and remove from the heat. Keep moving the peaches and turning them around as the vinegar evaporates
Heat a non-stick frying pan, use a little butter, then add 1/4 cup of pancake mix and start cooking your pancakes on a gentle heat. Once little bubbles are formed on the pancake surface, turn each one and cook for 2-3 minutes. Remove from heat.
Arrange on a plate of your choice 1 pancake with ricotta on top, 1 slice of prosciutto di Parma, 1 wedge of caramelised peach
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
