Prep: 10 mins (+10 mins standing) Cooking: 10 mins
1 cup (150g) Healthy Baker fibre-enriched self-raising flour
1 tbsp chia seeds
2 tsp finely grated orange rind
2 tbsp caster sugar
1 ¼ cups (310ml) milk
1 cup (260g) reduced-fat ricotta cheese
1 tbsp honey
2 tbsp safflower or sunflower oil
Strawberries and orange segments to serve
Combine flour, chia seeds, orange zest and sugar in a medium bowl. Whisk egg and milk in a jug until combined. Whisk into flour mixture until smooth. Set aside for 10 minutes.
Meanwhile, combine ricotta and honey in a small bowl.
Heat a small non-stick frying pan over medium heat. Add 2 teaspoons of oil. Pour in 2-3 tablespoons of batter to make a crepe and swirl mixture around to evenly cover the pan. Cook for 1 minute on each side or until golden and cooked through. Transfer to a plate and keep warm white you cook the remaining pancakes.
Top pancakes with honeyed ricotta, strawberries and orange segments.