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Pancakes with fruit, ricotta and maple syrup
- 4 pancakes
- 125 g ricotta cheese
- 425 g canned fruit (your choice but apricots or peaches are great)
- 1/2 cup chopped pecans (optional) or 1/2 cup walnuts (optional)
- Maple syrup, to drizzle
Toast your crumpets on both sides and spread tops liberally with ricotta cheese.
Top with fruit and nuts and drizzle with maple syrup to serve. Fantastically fruity – and crunchy!
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