Kickstart the day with these refreshing acidic pancakes topped with fresh fruits and a lemon-ricotta cream. With a few cups of Assam this should easily keep you going till lunchtime.
1 cup reduced fat smooth ricotta cheese
finely grated rind of 1 lemon
1 cup whole milk
1 cup self-raising flour
¼ teaspoon baking powder
½ cup rolled oats
1 apple, cored and diced
¼ cup sultanas
cooking oil spray
2 cups seasonal fruits (e.g. apples,
figs, berries), for serving
 Combine ricotta and lemon rind in a small bowl, set half aside for serving. Whisk remaining ricotta mixture together with milk and eggs.
 Combine flour, baking powder, oats, apples and sultanas in a bowl. Stir in the milk mixture until well combined, rest for 5 minutes.
 Spray a large non-stick frypan with oil and place over medium-high heat. Pour 1/3 cup of mixture into the frypan and cook for 1-2 minutes until bubbles form on the surface, turn and cook until golden and cooked through. Repeat with remaining mixture to make 8 pancakes.
 Arrange 2 pancakes on each plate and top with fresh fruit and a spoonful of the reserved lemon ricotta.